Read my Holiday/Winter 2015 issue!
Heat olive oil in a medium sauce pan over medium heat. When hot, add the shallots and garlic and cook until fragrant, about 30 seconds. Add the orzo and stir well to coat. Gradually add the hot chicken stock in 1/2 cup increments, stirring until all of the stock has been absorbed before adding more. Do this until you used up all the stock, the liquid is absorbed and the pasta is just tender – about 15 minutes. Add the kale, mushrooms, and parmesan to the orzo and cook until just heated through, 1 -2 minutes. Season with salt and pepper.