Orzo with Purple Sticky Rice

I made this for our Easter dinner.  The flavors were nice and light with the lemon and oregano.  This was excellent served cold the next day for lunch.


1 16 oz. pkg. orzo, cooked according to package directions
1 cup purple sticky rice, prepared according to package directions
2 8oz pkgs. sliced mushrooms
½ yellow onion diced
2 small zucchini, sliced in half rounds
12 oz. green beans, trimmed and sliced on diagonal
3 cloves garlic, minced
½ cup white wine
1 15 oz. can vegetable stock
¾ t. basil
¾ t. thyme
1 ½ t. oregano
2 cups shredded kale
1 pint grape tomatoes, halved
½ small red onion, diced
Zest from 2 lemons
Juice from 2 lemons
½ t. salt
Pepper to taste


Prepare the orzo according to package directions, drain water and set aside in a large salad bowl.

Prepare the purple sticky rice according to package directions, drain and rinse with cold water.  Add the purple sticky rice in with the cooked orzo.

In a large skillet, place the yellow onion and mushrooms on medium heat.  Cook until the onions and mushrooms start to brown.  Note this is done without any water.  After the vegetables have started to shrink down in size and the edges get brown add about a ¼ of a cup of water.  Once all of the vegetables have cooked thoroughly place in bowl with orzo and purple sticky rice.

Using the same skillet, add the zucchini and green beans this time with about a half cup of water.  Cook for about 4 minutes or so until the beans turn bright green and the zucchini is softened.  Add 1 clove of garlic, the white wine, the vegetable stock, lemon juice, basil, thyme, oregano and shredded kale.  Cook just until the liquids are heated and the kale just starts to wilt.  Pour this on top of orzo mixture and stir


Now stir in the grape tomatoes, red onion and lemon zest.  Season the dish with salt and pepper.  Serve on salad plates.