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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 For those of you who may be unfamiliar with orzo, Orzo is Italian and means 'barley' from which it was once originally made.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
Ingredients
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
Method
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

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