Orzo with kale, sun dried tomatoes, mushrooms, and caramelized shallots

Ingredients

• 2/3 of package of Orzo
• 2 shallots, sliced
• 4 garlic cloves, chopped
• 1 tsp oregano
• 1 bunch kale (I used red kale), washed and chopped
• handful or more of dried mushrooms, reconstituted and chopped
• 4-5 sundried tomatoes, reconstituted and chopped. Reserve the tomato water.
• 2 tbsp capers, rinsed and drained
• 1/2 cup parmesan cheese, optional
• olive oil
• salt & pepper to taste

1. Prepare the orzo according to package directions.

2. Meanwhile, caramelize the onions in skillet with olive oil or butter over medium-low heat. Separate the onions when ready. Add another tbsp olive oil and the garlic. Once the garlic starts to brown, add the tomatoes, mushrooms, and oregano. Cook for a few minutes, add the capers, and then mix in the kale, a handful at a time until it is all wilted. Use the water you reserved from reconstituting the tomatoes to add some moisture and steam Add salt and pepper to taste. Mix in the caramelized onions.

3. When the orzo is ready, drain, and stir it in the kale mixture. Add the parmesan cheese and serve immediately.