Spinach and Mushroom Orzo
with sprinkled walnuts
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 walnuts for added taste and texture.
The quantities provided above are averages only.
Ingredients
60 grams
Baby Spinach
2 unit(s)
Garlic
2 sachet(s)
Hello Muscat
(Contains Celery)
25 grams
Grated Italian Style Hard Cheese
(Contains Milk)
20 grams
Walnuts
(Contains Walnuts May be present Peanut, Sesame, Cereals containing gluten)
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)
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 (double for 4p) widthways.
- Peel and grate the garlic (or use a garlic press).
- Roughly chop the spinach.
- Place a large 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, muscat, 400ml water and 1 tbsp butter (double both for 4p) 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 spinach is wilted, 3-4 mins.
- Add a splash of water to loosen the sauce if required.
- Season to taste with salt and pepper.
- Roughly chop the walnuts.
- Divide your veggie orzo between bowls.
- Finish with a sprinkling of walnuts.
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