Spinach and Mushroom Orzo
with blistered cherry tomatoes and 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.
Tags:
Calorie Smart
•Veggie
•Quick Prep
Allergens:
Celery
•Milk
•Sulphites
•Walnuts
•Wheat
Total Time50 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
60 grams
Baby Spinach
2 unit(s)
Garlic
2 sachet(s)
Hello Muscat
(Contains Celery)
25 grams
Grated Italian Style Hard Cheese
(Contains Milk)
125 grams
Cherry Tomatoes
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
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)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Water
Nutrition Values
Energy (kcal)501 kcal
Energy (kJ)2097 kJ
Fat12.8 g
of which saturates3.6 g
Carbohydrate76.9 g
of which sugars9.2 g
Dietary Fiber0 g
Protein20.5 g
Cholesterol0 mg
Salt3.1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Pot with Lid
Instructions
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Thinly slice 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.
2
- 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 vinegar.
- Cook, stirring constantly, until fragrant, 1-2 mins.
3
- Add the orzo, muscat, 400ml water and 2 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.
4
- Meanwhile, add tomatoes and 1 tbsp oil (double for 4p) to a lined baking tray.
- Season with salt and pepper then toss to coat.
- Roast on the middle shelf of the oven until tomatoes start to burst, 10-11 mins.
TIP: Keep your eye on them so they don't burn!
5
- When the orzo is cooked, add the cheese and spinach to the pot.
- Stir until spinach wilts, 3-4 mins.
- Mix through the roasted tomatoes.
- Season to taste with salt and pepper.
- Roughly chop the walnuts.
6
- Divide your veggie orzo between bowls.
- Finish with a sprinkling of walnuts.
