Description
Orzo fans, is there anything better in winter or summer than a bowl of fragrant, lemon-scented pasta goodness? We think not! For a heartier, cheesier orzo, make sure to check out another orzo recipe fave of ours.
Ingredients
Units
- 1 cup orzo
- 1 tbsp olive oil
- 2 garlic cloves
- 450ml veg stock (from granules)
- pinch of salt
- zest of 1 lemon
- 5g flat leaf parsley
- tenderstem tips
- 150g peas
- feta or non-dairy feta (optional)
Instructions
- Place your pan on medium heat. Once the pan has heated up, pour the oil in.
- Add the orzo and stir so until coated in oil and it begins to toast.
- Grate the garlic into the pan and stir again.
- When the orzo begins to take on some colour add in the stock and place the lid on the pan.
- Leave for 5 minutes. Stir occasionally to ensure the orzo doesn’t stick to the bottom of the pan.
- After 5 minutes, and once the orzo has absorbed most of the liquid, add in the peas and the tender stem broccoli and steam by placing the lid back on the pan for 3 minutes, until the pasta and veggies are al dente.
- Allow to cool slightly, then add in the wild rocket, sprinkle over the (optional) feta and serve. Enjoy!
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Category: Mains
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 202.9kcal
- Sugar: 3.74g
- Sodium: 379.72mg
- Fat: 4.61g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.36g
- Trans Fat: 0g
- Carbohydrates: 33.85g
- Fiber: 4.73g
- Protein: 7.9g
- Cholesterol: 0mg