What's for Dinner? Braised Romaine and Carrot Orzo

By Caitlin Klein in Food on Oct 19, 2011 3:00PM

We perused the Logan Square Farmers Market this weekend, and let us tell you, there are still plenty of leafy greens to be had. This recipe works with just about any kind of green - just be careful not to overcook it so you can avoid any bitterness or mushy… ness.

Our braised romaine and carrot orzo is a simple recipe, but it takes a little bit of time to prepare all the parts. However, you can make it in one pot. You’re welcome for the bonus after-dinner time not spent washing dishes. We recommend tweaking the amount of garlic based on your own taste. Are you a garlic fiend, or have you planned a trip to Transylvania? If so, add an extra clove or two. And with Halloween right around the corner, you can never be too safe.

Chicagoist's Braised Romaine and Carrot Orzo (serves 4-6)
1 cup orzo, dry
4 Tablespoons olive oil
3 medium sized carrots, diced small
1 small yellow onion, diced small
2 cloves garlic, pressed or peeled and minced
1 ¼ cups romaine lettuce, cut into approx. 1/2 inch squares
2/3 cup chicken stock
Salt and pepper to taste

Instructions

• Cook the orzo in a large pot of salted water. Drain - toss with 2 Tablespoons olive oil and set aside.


• In the same pot, heat 2 Tablespoons olive oil. Add carrots and toss to coat. Cook 6-7 minutes on medium, or until carrots are semi-soft.


• Move carrots to the side of the pot, and add garlic and onion. Cook 4-5 minutes on medium, or until the onions become semi-soft. The carrots should really be softening up at this point. Taste one!


• Combine carrots and onions and move off to one side. Add lettuce. Cook 3 minutes on medium, or until lettuce just begins to wilt. Stir together all the vegetables.


• Add orzo back into the pot and stir to combine. Pour chicken stock over the orzo, reduce the heat to low, and cover. Cook until the chicken stock has reduced and the orzo mixture resembles a pilaf. The orzo pieces should not be drippy, but they should not stick together. Add additional olive oil and toss if necessary.


• Season with salt and pepper.