- 1/2 pound orzo pasta
- vegetable oil
- 1 large sweet potato (about 3/4 pound)
- 2 medium onions (about 1 pound), finely diced
- 4 cloves garlic, minced
- 3-inch piece fresh ginger — peeled and grated, about 1 tablespoon
- 6 ounces shiitake mushrooms, stems removed and caps diced
- 1 tablespoon balsamic vinegar
- 2 tablespoons soy sauce
- 3 big leaves chard or kale, stalks removed and leaves finely chopped — about 2 cups
- Freshly ground black pepper
Heat a large pot of water to boiling and salt it generously. Cook the orzo until barely al dente — about 6 to 7 minutes. Drain and toss with a generous drizzle of oil so that the grains of orzo are lightly coated with oil. Set aside.
Peel the sweet potato and dice it finely into cubes about 1/4 to 1/2 inch to a side. Heat a large sauté or frying pan over high heat. Drizzle in a little vegetable oil and heat until very hot. Add the sweet potatoes and arrange them in one layer. Cook them over high heat until they are beginning to caramelize and turn brown — about 4 minutes. Flip them over and cook for another 3 minutes or so.
Turn the heat down to medium and push the sweet potatoes up in a pile against one side of the pan. Add the diced onions to the center of the pan and sprinkle them lightly with salt. Cook, stirring occasionally, until the onions are beginning to turn brown. Add the minced garlic and grated ginger and stir them into the onions. Push the onions off to the side of the pan, next to the sweet potatoes, where they will continue to caramelize.
Add the diced shiitake mushrooms to the hot center of the pan and cook them for 4 minutes without turning them. Then flip and stir them and cook for another 4 minutes.
Whisk together the vinegar, soy sauce, and 2 tablespoons of oil. Pour this into the pan with the vegetables and mix everything together, scraping the bottom as you go. Cook all the elements together for about 3 minutes on medium heat. Then turn the heat up as high as it will go.
Add the orzo gradually, shaking in a cup at a time, and stirring and scraping constantly. Cook the orzo over high heat with the rest of the vegetables for about 5 minutes, letting the orzo get browned on the bottom of the pan, then scraping it up.
Finally, toss the chopped greens into the mix and cook for 1 more minute or until the greens are barely wilted. Turn off the heat and taste. Add salt and pepper if needed. Serve hot, with shavings of Parmesan.
Serves 4. From The Kitchn