Boom and I spent the last week house-sitting for a family with two yellow labs. Their dogs are super cute and Boom and I had a great time hanging out with them. For the most part I think Boom enjoys being an only child and getting all of my attention, but he definitely has fun when there are buddies for him to play with too.
The ‘kids’ waiting impatiently for breakfast!
One of the things I love about staying at this house is their big, beautiful kitchen. The big kitchen does come with two extra dogs who like to hang out and ‘help’ with the cooking but all the counter space makes up for the additional tripping hazards!
I really enjoyed the last orzo dish I made and this one turned out just as well. The flavors from the caramelized onion, sweet potato and kale are delicious with the light balsamic vinegar dressing. Anytime a dish involves caramelizing onions you know you’ll need to plan to spend some time in the kitchen, and this is no exception. But, if you’re looking for an excuse to be in the kitchen for a little while and you want a tasty, healthy dish at the end, this is a great option!
- 2½ tbl. olive oil, divided
- 1 medium sweet potato (about ⅓-1/2 pound), diced
- 1 small onion, diced
- ½ pound orzo pasta
- 2 cups sodium-free broth, vegetable or chicken
- 2 tbl. Parmesan cheese
- 2 cloves garlic, minced
- ½ tablespoon balsamic vinegar
- 1 tablespoon soy sauce
- 3 big leaves kale, stalks removed and leaves chopped
- Salt and pepper to taste
- Pour 1 tbl. olive oil in a skillet set over medium heat. When the oil is hot, add the sweet potato. Cook and stir occasionally for several minutes then add the onion. Continue to cook and occasionally stir until the onion is soft and beginning to caramelize.
- While the vegetables are cooking, add 1 tbl. olive oil to a medium-sized pot over medium heat. When the oil is hot, stir in the orzo. Stir frequently for 3-4 minutes until the orzo is lightly toasted then pour in the broth. Simmer until the orzo has absorbed the broth and is tender. If necessary, add an addition ¼ cup of water or broth to allow the orzo to fully cook. When the orzo is done, turn off the heat and stir in the Parmesan cheese. Cover with a lid and let sit until the vegetables are finished.
- When the onions are beginning to caramelize, add the garlic and cook for several minutes. Whisk the balsamic vinegar, soy sauce and ½ tablespoon of olive oil together. Pour into the skillet with the vegetables and stir to combine. Add the chopped kale and stir for a couple of minutes until the kale wilts.
- Add the vegetable mixture to the cooked orzo and stir to combine. Salt and pepper as needed.