Spinach and Mushroom Orzo
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Spinach and Mushroom Orzo

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:
Under 650 calories
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

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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

Get Prepped
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.
Soften the Veg
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.
Stir in the Stock
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.
Roast the Tomatoes
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!

Wilt the Spinach
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.
Finish and Serve
6
  • Divide your veggie orzo between bowls.
  • Finish with a sprinkling of walnuts.
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