Baked Orzo with Chard Feta and Dill Recipe
Ingredients
- Nonstick cooking spray
- 2 tablespoons extra virgin olive oil
- 2 large leeks, white and light green parts only, halved lengthwise and chopped into half moons, rinsed well of grit
- 1 large bunch chard, rinsed well, leafy parts and stems divided, stems finely chopped and leaves cut into ribbons
- 2 medium cloves garlic, chopped (about 2 teaspoons)
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 cup (about 5 ounces) uncooked orzo pasta
- 4 ounces feta cheese, cubed
- 1/4 cup chopped fresh dill leaves
- Kosher salt and freshly ground black pepper
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