Not Uncle Ben’s Orzo

Instructions:

1. Measure out the required amount of finely chopped thyme leaves, salt, and crushed red peppers into a small bowl. Set this aside.

2. Cut grape tomatoes into halves lengthwise. Chop the kale and set both aside.

3. Fill a medium pot with water for the Orzo and bring it to a boil. Once boiling, add the Orzo. Cook until the Orzo for 8 minutes, then strain and rinse with cold water.

4. In a large pot, heat olive oil and sauté minced garlic on low-medium heat for about 5 minutes.

5. In a small bowl, mix water (for chicken bouillon), lemon juice, chicken bouillon, and flour. Whisk until smooth. Add this mixture to the pot with the sautéed garlic.

6. Add the thyme, salt, crushed red peppers, and unsalted butter to the pot.

7. Add kale to the pot and cook until wilted. Then, reduce the heat to low and stir in the orzo.

8. Mix in the parmesan cheese and halved grape tomatoes.

9. Cook the entire dish on low for about 5-10 minutes, stirring frequently. Then, it's ready to serve.