Lentil Orzo and Collard Green Stew
Veg-EZ Video e-Cookbook
•
4m 5s
Serves 4-6
Ingredients:
1 T. Olive oil
2 Cloves garlic, minced
1 Onion diced
Kosher salt
2 Stalk celery, diced
1 Medium carrot, diced
1 C. lentils (any variety)
3 Cups water or stock
1 Bay leaf
1 Bunch escarole or Collard, washed trimmed and sliced into ribbons.
1/2 to 1 Lb. Orzo pasta
1 fresh lemon
In a deep skillet heat oil, garlic and onion. Saute until onion begins to sizzle. Add a pinch of salt. Cook three minutes. Stir in celery and carrot. Saute two minutes. Add the lentils, bay leaf and cooking liquid. Bring to a
boil and reduce to a simmer. Cook until lentils are tender, about 15-20 minutes. Add greens and cook for two minutes more.
Meanwhile cook orzo until firm al dente, drain and add a small amount of olive oil to keep it from sticking together.
Place Orzo in a bowl, top with hot stew and serve.
Lentils cook fairly fast. I prefer them to retain their shape and texture. I always check them during cooking and consider them done when they are firm tender.
Up Next in Veg-EZ Video e-Cookbook
-
Portobello Steak Salad
Serves 2-4
For the “steaks”:
6 large Portobello mushrooms, wiped clean, gills removed (optional)
2 tablespoons vegetable oil, for grilling and marinade
2 tablespoons vegetarian worcestershire sauce
2 tablespoons dark soy sauce
Lots of freshly ground black pepperFor the salad:
1 head ... -
Grilled Potato Medley
Serves 4
Ingredients:
2 lbs. baby red bliss potatoes
3 carrots, cut into bite-sized chunks
1 sweet onion, chopped into bite-sized chunks
2 T. olive oil
Coarse kosher salt and freshly ground black pepper, to taste
Handful of fresh oregano, parsley, and sageTo prepare:
Preheat grill t... -
Sundried Tomato Orzo and Basil Salad
Serves 6-8
Ingredients
1 pound Orzo pasta
4 scallions, chopped, white and green parts
½ cup sun dried tomatoes packed in seasoned oil, slivered
2 cups fresh basil leaves loosely packed, finely slivered
1 cup pine nuts, toastedFor the dressing:
3-4 teaspoons dijon mustard
2-3 tab...