Garlicy Parmesan Orzo with Roasted Mushrooms, Leeks and Kale
Nothing says “Spring is here” like spring garlic and leeks! This recipe is a super easy and flavorful way to roast a variety of veggies with your favorite grain. Save the green tops of your garlic to garnish your dish at the end. You’ll likely want to double the recipe and have leftovers throughout the week!
Ingredients:
1 cup of shiitake mushrooms, roughly chopped (one bag of Far West Fungi mushrooms from your CSA box is the perfect amount)
1 bunch of 3-4 leeks, white and light green part only
1 bunch of kale, Dino or Curly, roughly chopped
2 tablespoons of butter
1/4 cup of chopped fresh rosemary and sage
1/2 cup parmesan cheese
1 bunch S&P spring garlic (both green tops and white bottoms)
salt and pepper to taste
2 cups of your favorite grain. (We used a rice and orzo blend here, but this can also work great with couscous, quinoa, or polenta!)
Method:
1) Preheat oven to 400 degrees and roughly chop all your ingredients. In a baking dish with a 1-2 inch lip, combine your butter, chopped leeks, mushrooms, garlic, rosemary, sage, salt and pepper. Roast 15-20 minutes at 400 or until you see leeks begin to brown.
2) While veggies are cooking, prepare whatever grain you’ve decide to use.
3) Take dish out of oven, slightly mix, and add chopped kale. Turn down temperature to 350 degrees and bake for another 10-15 minutes.
4) Remove from oven, and combine veggies, grains, parmesan cheese, and top with extra herbs and garlic greens. Serve warm and enjoy!