A “grown-up” version of macaroni and cheese.  Adapted from the Early Sprouts garden-based nutrition curriculum. 

2 large bunches Swiss chard, cleaned, with stems removed, and finely chopped or shredded in a food processor

3 ½ cups vegetable broth

1 Tbsp unsalted butter

2 ½ cups orzo (1/2 lb)

2 Tbsp olive oil

3-4 shallots, finely chopped

4 Tbsp red wine vinegar

8 oz Fontina cheese, shredded (about 1 ½ cups)

3 oz Paremesan cheese, shredded (about ½ cup)

1 cup crimini mushrooms, finely chopped

2 oz pine nuts

Freshly ground pepper to taste 

Bring broth to a simmer in a small saucepan.  Meanwhile, in a large skillet, melt butter and lightly sauté orzo and pine nuts.  Immediately add the hot broth to the skillet, a cup at a time, while stirring the orzo, until the pasta reaches a creamy consistency (approx. 20 minutes).  Keep cooked pasta warm. 

In another large skillet, heat olive oil over medium high heat.  Add the shallots and mushrooms and sauté 3-5 minutes, or until tender.  Add the shredded or finely chopped chard and stir quickly over moderately high heat for approximately 2 minutes, or until leaves are wilted.  Stir in vinegar to deglaze the skillet. 

Add the sautéed chard to the warm orzo, along with the cheeses and fold together until cheese is thoroughly melted.  Add freshly ground pepper to taste.  Serve warm. 

Makes 8 cups.

Preparation time: 30 minutes.