Saute chanterelle mushrooms in canola oil, add Swiss chard stems, season with salt and pepper. Realize that it’s very wet in there and that no amount of heat is going to make it less wet and add a can of drained diced tomatoes. In a separate pan brown ground veal and leeks, realize it doesn’t have enough fat so add a little canola oil. Meanwhile, cook up some orzo to just underdone. Drain orzo and dump into veggie pan. Dump meat into veggie pan. Stir so it doesn’t stick. Let it sit for a little while until orzo is done. Eat.