I know, I know. It sounds simple, so you don’t trust me. I mean, making dishes for the Bunny to clean is one of my favorite pass times! However, I do like a simple, nutritious, economical dinner as well.

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 12 oz orzo pasta, raw
  • 2 tablespoons chopped garlic
  • 3 cups vegetable stock or water
  • 1 can chickpeas, drained
  • 3 cups greens – spinach, chard, kale, chopped
  • 1/2 cup olives, chopped
  • 2 tablespoons herb paste, or whatever herbs you have on hand
  • 1/2 cup crumbled feta
  • kosher salt & freshly cracked black pepper
  1. Heat a large skillet or sauce pan over a medium flame, then add the butter and the oil. When the butter has melted, add the diced onion and cook until starting to brown, about 7 minutes, stirring occasionally.
  2. Add the orzo and stir until the pasta starts to brown. It should be well coated with the buttery onion goodness. Add the garlic and cook until fragrant, about 30 seconds. Season heavily with salt and pepper, then add the stock. Bring to a boil, stir well, then lower to a simmer.
  3. Cook until the orzo is tender, about 8 minutes, stirring every few minutes. Add in the drained chickpeas, greens, olives and herbs and continue to cook until the greens are wilted. Check for seasoning – I usually add some crushed red pepper for a little heat.
  4. Spoon into bowls and crumble on a little feta. If you are fancy, sprinkle with fresh dill and a squeeze of lemon.