Orzo Apricot Pilaf

Although this is a summer recipe, the golden orange glow of apricots helps me move through mid-winter and remember that summer is coming sooner than we think. I love orzo in this dish: this is how we grew up making it with my grandmother. For a gluten free version, substitute buckwheat groats (not kasha). Enjoy this nourishing pilaf to brighten your day!

Mediterranean Orzo Apricot Pilaf 

Boil 2 cups water in a medium stock pot. 

Take 1 cup orzo, rinse well, and pour into the boiling water. 

Turn off the heat, cover, and set aside for 1 hour or so. This will tenderize the orzo and reduce cooking time. 

Meanwhile, chop 6 to 8 dried apricots into small pieces.

Place them in a bowl and toss them with 1/2 cup boiling water and set aside.

Mince 2 cloves garlic and 1 small shallot.

Wash one bunch kale. Chop coarsely and set aside. 

Drain and rinse the orzo and place it in a stock pot.

Add 2 cups water or broth and bring to a boil. 

Add 1/4 teaspoon each: salt, lavender, tarragon, and rosemary. 

Reduce heat to medium and simmer, with lid askew, for 20 minutes.

Meanwhile, saute shallots and garlic in a skillet with olive oil. Add the kale, apricots, and their soaking water. Cook on medium heat until most of the water is absorbed.

Add the cooked fruit and vegetables to the orzo and stir to incorporate.

Enjoy with scrambled eggs for breakfast or local beans for dinner.