Orzo “Risotto” with Shiitake and Wild Mallows

Soft, thick, juicy mallows, a generous helping of fresh shiitake, and chewy orzo pasta combine to make a luscious, slippery dish with a muted pine undertone. If you use mallows that are leggy and large (whether wild or cultivated) you’ll need about twice as much to yield 4 cups leaves. If you’re preparing fresh vegetable broth for this, add the shiitake and mallow stems; if not, save them for another broth batch. I prefer the wheaty color and flavor of Greek orzo.