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Chilli and Cherry Tomato Orzo with Falafel

Chilli and Cherry Tomato Orzo with Falafel

with mushrooms and grated Italian cheese
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750 kcal
22.1g
30 minutes
:
  • Wheat
  • Cereals containing gluten
  • Milk
  • Soya
  • Mustard
  • May contain traces of allergens
  • Wheat
  • Cereals containing gluten

170 grams

Dried Orzo

( )

250 grams

Cherry Tomatoes

2 unit(s)

Garlic

1 unit(s)

Chilli

40 grams

Grated Italian Style Hard Cheese

()

150 grams

Mushrooms

5 grams

Parsley

65 grams

Creme Fraiche

()

2 sachet(s)

Vegetable Stock

1 sachet(s)

Sun Dried Tomato Paste

160 grams

Falafel

()

½ tsp

Sugar

1 tbsp

Butter

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

Energy (kJ)3136 kJ
Energy (kcal)750 kcal
Fat28.6 g
of which saturates13.6 g
Carbohydrate91.6 g
of which sugars16.4 g
Dietary Fiber11.1 g
Protein22.1 g
Salt9.9 g
Potassium467.8 mg
Calcium18.7 mg
Iron0.6 mg
Grater
Pot with Lid

Get Prepped
1
  • 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).
Soften the Veg
2
  • 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.
Cook the Orzo
3
  • 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.
Garnish and Serve
4
  • 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.