Spinach and Mushroom Orzo
with sprinkled hazelnuts
Whether it's the al dente orzo or the amount of delicious veg packed inside, this is an inherently comforting dish. Serve piled high in bowls and finished off with a sprinkling of hazelnuts for added taste and texture.
The quantities provided above are averages only.
Ingredients
60 grams
Baby Spinach
2 unit(s)
Garlic
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
10 grams
Hazelnuts
(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)
½ unit(s)
Leek
150 grams
Mushrooms
170 grams
Dried Orzo
(Contains Wheat May be present Lupin, Egg, Mustard, Soya)
65 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Vegetable Stock
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Roughly chop the mushrooms.
- Trim the leek then halve lengthways. Thinly slice half a leek (per 2P) widthways.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the spinach.
- Bash or roughly chop the hazelnuts.
- Place a large pot over medium heat (no oil).
- Once hot, dry-fry the hazelnuts until toasted, stirring regularly, 2-3 mins.
- Remove from the pot and set aside.
- Return the pot to 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.
TIP: Add a little water if the orzo is too dry or undercooked.
- When the orzo is cooked, add the cheese, creme fraiche and spinach to the pot.
- 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.
- Finish with a sprinkling of hazelnuts.
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