Baked Orzo with Kale and Cheese



Finding new ways to incorporate my veggies into my stomach has been interesting. I’m trying to include at least one veggie into my dinners. This is something I always intend to do, but have been slacking at considerably. I’m such a meat and potatoes girl. A pizza and ice cream girl. I like carbs and I like sweets and I like junk food. It’s a struggle to get my head into thinking otherwise. But I started this new year with a bang and so far have been pretty successful.

This was a smitten kitchen recipe which I slightly altered to make it work with the ingredients I had.

Baked Orzo with Kale and Cheese

2 tbsp olive oil
1 celery stalk, diced
1/2 onion, diced
3 cloves garlic, minced
4 oz uncooked orzo
1/2 tsp tomato paste
3/4 cup vegetable broth
1/2 tsp lemon zest
2 oz shredded mozzarella
3/4 oz grated Parmesan
2 medium tomatoes, diced
1/2 head kale, sliced into thin ribbons
salt and pepper, to taste


1. Preheat your oven to 350. Heat a large pan over medium heat. Add the olive oil and saute the celery for 3 minutes. Add the onion and garlic and cook for 5 more minutes.  Stir in the orzo and tomato paste and cook for 2 more minutes. Remove from heat and stir in the mozzarella, Parmesan, tomatoes, kale, lemon zest, vegetable broth, and salt and pepper. Stir well to combine.

2. Transfer the mixture to a baking dish. Cover with foil and bake for 20 minutes. Remove the foil and bake for 20 more minutes.

* serves 2
* shared with Mix It Up Monday & Mealtime Monday 

3 responses

  1. I LOL’d when I read “veggies into my stomach”. I have to put my CSA farm share veggies into my Friday night pizzas because otherwise I’ll degenerate into pepperoni-and-cheese gooeyness. Which is not necessarily a bad thing 😉
    I never cook with orzo–but this looks good and I’ve bookmarked it to try it.
    Thank you!

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