with mushrooms and grated Italian cheese
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Dried Orzo
170 grams
Cherry Tomatoes
250 grams
Garlic
2 unit(s)
Chilli
1 unit(s)
Grated Italian Style Hard Cheese
2 unit(s)
Mushrooms
150 grams
Parsley
5 grams
Creme Fraiche
65 grams
Vegetable Stock
2 sachet(s)
Sun Dried Tomato Paste
1 sachet(s)
Falafel
160 grams
Sugar
0.5 tsp
Butter
1 tbsp
Salt
to taste
Pepper
to taste
Water
to taste
Oil
to taste
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the mushrooms.
- Halve the chilli lengthways. Deseed and finely chop.
- Roughly chop the parsley (stalks and all).
- Place a large pot over medium-high heat with a drizzle of oil.
- Once hot, fry the garlic, mushrooms and cherry tomatoes until softened, stirring occasionally, 4-6 mins.
- Add stock, 400ml water (per 2P), ½ tsp sugar (per 2P), ½ tsp salt (per 2P) and 1 tbsp butter (per 2P) to the pot.
- Stir in half the parsley along with the orzo, and chopped chilli (use less if you don't like spice).
- Bring to the boil, cover and simmer until the orzo is softened, 15-20 mins. Stir every 3-4 mins to prevent sticking.
- Once cooked, stir through the creme fraiche and sun-dried tomato paste. Season to taste with salt and pepper.
- Once everything is almost ready, place a pan over medium heat with a drizzle of oil.
- Fry the falafel until golden all over, 3-5 mins.
- Divide your creamy cherry tomato orzo between bowls.
- Top with falafel, a scattering of cheese and remaining parsley.
3175
kJ
Energy (kJ)
759
kcal
Energy (kcal)
29.8
g
Fat
14.8
g
of which saturates
91.2
g
Carbohydrate
17.4
g
of which sugars
10.6
g
Dietary Fiber
28.1
g
Protein
0
mg
Cholesterol
10.49
g
Salt
