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Harvest Vegetable Orzo

<p>This Harvest Vegetable Orzo brings out a taste of the season with wilted kale, tender sweet potatoes and sautéed red onions in a savory ginger sauce.</p>
6 Servings Recipe By

Ingredients

  • 2 tablespoons Olive Oil #1
  • 2/3 cups peel and dice Sweet Potato
  • 1 1/4 cups dice Onion, Red
  • 1/2 cups grate Carrot
  • 2 teaspoons mince Garlic, Cloves
  • 1 tablespoon peel and mince Ginger, Fresh
  • 1 tablespoon Balsamic Vinegar
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Olive Oil #2
  • 2 cups chop Kale
  • 2 1/2 cups cook Orzo
  • 15 ounces rinse and drain Garbanzo Beans (Chick Peas), Canned
  • 1/2 cups Parmesan Cheese, Grated

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 389 Calories
  • 14g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 11mg Cholesterol
  • 682mg Sodium
  • 53g Total Carb
  • 6g Fiber
  • 7g Total Sugars (Includes 0g Added Sugars)
  • 15g Protein
  • 8 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a skillet, heat oil over medium heat.
  2. Cook sweet potatoes until lightly browned and slightly soft.
  3. Add onions, carrots, and garlic. Cook for 10 minutes.
  4. Meanwhile, in a bowl, combine ginger, vinegar, soy sauce, and olive oil #2.
  5. Add to potato mixture and turn heat to high.
  6. Cook for 2 minutes and then add kale.
  7. Cook just until kale begins to wilt. Remove from heat.
  8. Add orzo and chickpeas. Gently fold to combine.
  9. Place in an 8 x8 baking dish and top with Parmesan cheese.
  10. Bake at 350F for 15 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a skillet, heat oil over medium heat.
  2. Cook sweet potatoes until lightly browned and slightly soft.
  3. Add onions, carrots, and garlic. Cook for 10 minutes.
  4. Meanwhile, in a bowl, combine ginger, vinegar, soy sauce, and olive oil #2.
  5. Add to potato mixture and turn heat to high.
  6. Cook for 2 minutes and then add kale.
  7. Cook just until kale begins to wilt. Remove from heat.
  8. Add orzo and chickpeas. Gently fold to combine.
  9. Divide between indicated number of 8 x8 baking dishes and top with Parmesan cheese.
  10. Cover with foil, label, and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 350F for 15 minutes.

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