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20 minutes
One pot wonder

Toasted Orzo, Mushroom & Kale Skillet Supper

with Chive Cream

Cooking time

20 minutes

Servings

2/4

Calories

570 /serving

A nifty trick or two makes for a meal to remember. It’s worth taking a moment to toast the tiny pasta in a pan with leeks and garlic to give it some nutty interest. It continues to cook directly in vegetable demi-glace along with sautéed mushrooms and kale (along with our Old Country spice blend). Finish your orzo with butter for a velvety texture before you ladle it out with a dollop of chive-flecked sour cream.

We will send you:

  • 225g Mushrooms
  • 1 Bunch of chives (or garlic chives)
  • 100g Chopped kale
  • 50g Sliced leeks
  • 2 Garlic cloves
  • 60ml Vegetable demi-glace
  • 142g Orzo
  • 86ml Sour cream
  • 10g Old Country spices (garlic, onion, mustard, kosher salt, black pepper)

Contains: Milk, Mustard, Wheat

You will need:

Large high-sided pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
12 g
Sodium
410 mg
Total Carb
75 g
Sugars
10 g
Protein
17 g
Fibre
6 g
Preparation
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Mise en place
Quarter the mushrooms. Mince the garlic. Thinly slice the chives.
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Sauté the vegetables
In a large, high-sided pan, heat a drizzle of oil on medium-high. Sauté the mushrooms, 3 to 5 min., until browned and beginning to soften; season with ⅓ of the spices and S&P. Add the kale and sauté, 2 to 3 min., until the kale has wilted. Transfer to a plate and reserve the pan.
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Start the skillet
In the same pan, heat a drizzle of oil on medium-high. Cook the leeks, garlic and orzo, stirring occasionally, 2 to 3 min., until the aromatics are fragrant and the orzo is toasted. Add the vegetables, demi-glace, 2 ¼ cups water (double for 4 portions), the remaining spices and S&P; bring to a boil. Reduce the heat to medium and cook, stirring occasionally, 11 to 13 min., until the orzo is just tender.
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Make the chive cream
Meanwhile, in a medium bowl, combine the sour cream, ½ the chives, 2 tsp water (double for 4 portions) and S&P.
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Finish the skillet
To the pan of orzo, add 2 tbsp butter (double for 4 portions) and S&P. Cook, stirring frequently, 1 to 2 min., until the butter has melted.
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Plate your dish
Divide the skillet between your plates. Top with the chive cream. Garnish with the remaining chives. Bon appétit!