This dish should have served 4. But with my husband and I each taking a bite each time we walked through the kitchen, then serving ourselves bowls of it later that same night, it really only served about 2.5. I think we like this dish!

This does not require only one pan, sadly, because I had to first cook the orzo, but this dish uses nearly all my favorite flavors, so it was well worth the 2 pans. So, yes, first cook approximately 1 cup of orzo to al dente then drain and drizzle with some olive oil.

Chop up purple sweet potatoes (they are available locally for me and are HEAVEN), and let those babies sit in some high smoke-point oil in your biggest and heaviest cast iron pan, then add chopped up yellow onions. Yellow are the best! I used what remained from 2 different onions.

Then chop up a few cloves of garlic and let all of that stay in the pan with very little stirring to get BROWN!

Add some grated ginger, stir that up, then chop up brown mushrooms and let those sit on the hot part of the pan.

Once all these delectable vegetables look brown and caramelized, add in a mixture of 1 TBS oil, 2 TBS soy sauce (or Bragg Liquid Aminos), and 1 TBS balsamic vinegar. Stir now and make sure everything gets coated.

Next, start adding in the orzo and continue to stir until even the orzo looks browned and yummy. Then add in your choice of hearty green (kale, chard, spinach) for just a couple minutes. I chose kale. Enjoy!


Recipe tweaked from this one.

Peace and love,



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