Leafy orzo pilaf Calories

To keep leafy orzo pilaf from turning mushy, use measured cooking liquid and drain washed greens well. Add tender greens near the end, cook until the orzo is just tender, then let the pilaf rest covered.

Yes, spinach works well in leafy orzo pilaf because it wilts quickly and blends into the pasta. Stir fresh spinach in near the end, or thaw frozen spinach and squeeze out excess water before adding it.

Leafy orzo pilaf is made with orzo, a small rice-shaped pasta, rather than rice. It is cooked in a pilaf-style method, so the name describes how it is prepared, not the grain it contains.

Spinach and chard are reliable choices for leafy orzo pilaf; kale or other sturdy greens can also work if finely chopped and given more cooking time. Remove tough stems so they soften at the same rate as the orzo.

Leafy orzo pilaf pairs well with yogurt, a crisp salad, grilled vegetables, or roasted meat or fish. For a more filling vegetarian meal, serve it with chickpeas or lentils rather than relying on the pilaf alone.

Yes, you can make leafy orzo pilaf ahead, though the pasta absorbs liquid as it sits and becomes softer. Keep it covered in the refrigerator, then reheat gently with a small splash of water or broth.

Store leftover leafy orzo pilaf in a covered container in the refrigerator once it has cooled. Reheat it until steaming hot, and discard it if it has been left out for a long time or develops an unusual smell or appearance.

Yes, leafy orzo pilaf can be frozen, but the greens may soften and the orzo may lose some of its firm texture after thawing. Freeze it in airtight portions, thaw in the refrigerator, and reheat thoroughly.

Yes, kale can be used in leafy orzo pilaf, but it needs more cooking than spinach. Remove the tough ribs, chop the leaves finely, and add them early enough to soften before the orzo finishes cooking.