with garlic and leek
Whether it's the al dente orzo or the amount of delicious veg packed inside, this is an inherently comforting dish. Serve piled high and piping hot!
Allergens
Utensils
Tags
Baby Spinach
60 grams
Garlic
2 unit(s)
Grated Italian Style Hard Cheese
1 unit(s)
Leek
1 unit(s)
Mushrooms
150 grams
Dried Orzo
170 grams
Creme Fraiche
65 grams
Vegetable Stock
2 sachet(s)
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Water
to taste
- Roughly chop the mushrooms.
- Trim the leek, halve lengthways and thinly slice widthways.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the spinach.
- Place a pot over medium-high heat with a drizzle of oil.
- When hot, add the leek and mushrooms. Season with salt.
- Cook until softened, stirring occasionally, 2-3 mins.
- Add the garlic and cook, stirring constantly, until fragrant, 1-2 mins.
- Add the orzo, stock, 400ml water (per 2P) and a knob of butter to the pot.
- Bring to the boil, cover and simmer until the orzo is al dente, 15-20 mins. Stir every 3-4 mins to prevent sticking.
- Once cooked, add the cheese, creme fraiche and spinach.
- Stir until the spinach is wilted, 3-4 mins.
- Add a splash more water if required. Season to taste with salt and pepper.
- Divide your veggie orzo between bowls.
2236
kJ
Energy (kJ)
535
kcal
Energy (kcal)
14
g
Fat
7.7
g
of which saturates
82.6
g
Carbohydrate
10.7
g
of which sugars
28.2
g
Dietary Fiber
20.6
g
Protein
0
mg
Cholesterol
3.95
g
Salt
