Hungry and home alone was when I leapt out of my chair and threw this dinner together.
We have magnificent pumpkin supply that we’re enjoying and diced up in this dish made a delicious combination. I was sitting down eating within twenty minutes of leaving my chair.
Crozier blue is an Irish sheep cheese which may not be available to you but any soft blue cheese or even fresh goats cheese would work just as well. Of course if you would like a vegan version leave the cheese out
Pumpkin, Kale and Mushroom with Orzo and Crozier Blue
1 small onion
50mls olive oil
1 large field mushroom – cut in half then into segments
Kale, sliced thinly
2 fatty garlic
a little crozier blue to crumble
Put a pot of water to boil to cook the orzo
Heat a heavy pan, add the olive oil then the onion.
Peel and dice the pumpkin – approx 1cm cubes
Add to the onion. Season with salt and pepper, Cook on a medium heat for 5 mins.
Add the field mushroom – slightly increase the heat.
Put salt in the boiling water then stir in the orzo. Cook for the time specified on the packet then drain into a colander.
When the mushrooms begin to brown increase the heat a little more then stir in the kale. When the kale melts down add the garlic.
Continue cooking for a few minutes. Season with salt and pepper.
Stir the drained orzo into the vegetables then crumble a little crozier blue on top
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