Baked Orzo with Chard, Feta and Dill

Ingredients

• Nonstick cooking spray
• 2 tablespoons extra virgin olive oil
• 2 large leeks, white and light green parts only, halved lengthwise and chopped into half moons, rinsed well of grit
• 1 large bunch chard, rinsed well, leafy parts and stems divided, stems finely chopped and leaves cut into ribbons
• 2 medium cloves garlic, chopped
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon tomato paste
• 1 can crushed tomatoes
• 1 cup uncooked orzo pasta
• 4 ounces feta cheese, cubed
• 1/4 cup chopped fresh dill leaves
• Kosher salt and freshly ground black pepper

Directions

1. Set a rack in the center of the oven and heat it to 375 degrees F. Coat a 2-quart baking dish with nonstick cooking spray. In a large Dutch oven, warm the olive oil over medium heat until it looks glossy. Add the leeks, the chard stems, the garlic, and the red pepper flakes, then cook, stirring, until the vegetables soften and give off moisture without browning, about 4 minutes. Spoon in the tomato paste and keep stirring for 1 minute more. Add the chard leaves and cook, turning them through the pot now and then, until they slump, about 3 minutes. Pour in the crushed tomatoes, add the orzo, and let the mixture come to a boil; give it a good stir, then take the pot off the heat. Fold in the feta, dill, and salt and pepper to taste. Mix thoroughly, scrape everything into the prepared baking dish, and level the surface.
2. Mist nonstick cooking spray onto one side of a piece of aluminum foil, then seal it snugly over the dish. Bake for 20 minutes, uncover, and continue baking until the orzo is lightly browned on top, about 20 minutes longer. Let it rest for 10 minutes before you bring it to the table.