Thursday, 30 September 2010

OK its orzo, kale and bean stew today

When D peeked over my shoulder, stirring this stew his face dropped. I could see that he looked rather disappointed in the way his dinner looked. Despite the green and purple from the kale and orange from the carrots, it was the colour of the stewy stock that looked rather insipid and may be this did not appeal, but actually that was not it. He was thinking forward and said 'that the stew isn’t going to be photogenic'. I reminded him it was homely food for my blog, not for a Lifestyle Food magazine. He smiled.

This is a hearty and healthy stew with some bite. For those of you who may be unfamiliar with orzo, Orzo is Italian and means 'barley' from which it was once originally made. These days it is actually made from hard wheat semolina. For people like me, orzo often means rice-shaped pasta and is a wonderful addition to casseroles, soups and stews such as this one. I would happily take the left overs in for my working lunch tomorrow, but I don't think it would fit into my flask. I've made it just too chunky.
Orzo, kale and kidney bean stew
Serves 6
2 tablespoon olive oil
2 onions, finely sliced
4 cloves garlic, crushed
1 teaspoon dried sage or 2 teaspoons fresh sage, minced
Salt to taste
2 pints vegetable stock
1 large potato, peeled and chopped into cubes
4-6 carrots, peeled and sliced into rounds
1 small bunch of kale, I used purple but any variety will do. Remove the stalks and chop the leaves roughly.
100g orzo
1 x 400g cooked kidney beans, drained and rinsed
Freshly ground pepper to taste
Extra oil for drizzling
In a large saucepan, heat the olive oil medium heat and add the onion, Cook the onions until soft, stirring occasionally, then add garlic and sage. Add in the potatoes, cook for a few minutes before adding in the carrots, kale and vegetable stock. Let the stew simmer for 10 – 15 minutes or until the vegetables are al dente, then add in orzo and kidney beans and simmer for 10 minutes or until the pasta is cooked. Add more water or stock if the stew seems to dry. Check and adjust seasoning. Ladle stew into bowls, with a drizzling of olive oil over each bowl. Serve hot. Adapted from Vegetarian Planet by Didi Eammons


  1. I love Orzo! It is so much fun. :)

  2. lol love it, I think D's photos are lovely and the stew sounds good too.

  3. sounds delicious - I have never cooked with orzo - still can't see why I would use pasta that looks just like rice but I would love a bowl of this stew

    As for D's comment, you are too modest to tell him that you are an excellent food photographer and can make the dullest stew look appetising - though I also agree that it is nice to see that food is cooked at home rather than styled to the nth degree

  4. Thank you Vic.
    I especially like it in salads too.

    Thank you Scented Sweetpeas. I shall pass the compliment of to D :D

    Orzo is just rather dainty and it just slides in the mouth. Its really good as a salad. I would certainly recommend it.

    I will read your lovely comment/compliment out loud to D and watch his head grow. Thank you - for making me smile. Its been a rather long day at work today and I am so glad it is the weekend.

  5. Looks splendid and hearty and homey and everything that it should!

  6. Invite me for dinner... i know i cannot come but... invite me... :) I will show you a karate kata (techniques) and you will show me how to eat healthy but not boring!!! :)

  7. I think it looks really striking! Yummy :)


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