6 cups of water
2 tsp. or one chicken or vegetable bouillon cube
1 1/2 cup of orzo
1-2 T extra virgin olive oil
1 large sweet pepper (yellow or red) chopped
1 large Texas sweet onion, chopped
2 cloves of garlic minced
1 cup of thinly sliced Chard
1/2 cup of shredded Parmesan (optional)
Heat olive oil in a skillet and add pepper, onion and garlic. Saute until pepper starts to brown, about 20 minutes. Set aside and bring the water and bouillon to a boil in a large saucepan, add orzo and cook for 9-12 minutes, uncovered.
Drain the orzo and rinse lightly and return to large saucepan. Add sauteed pepper and onion mixture and toss to coat. Return skillet to the burner on medium, add the chard and stir fry until wilted. Add the chard to the orzo and toss again. Garnish with Parmesan cheese if desired.