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Spinach and Mushroom Orzo with Falafel

Spinach and Mushroom Orzo with Falafel

with sprinkled hazelnuts
4.0(3)
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Get 50% off your first box!
Calories
: 
723 kcal
Protein
: 
27g protein
Difficulty
: 
Easy
Allergens:
  • Milk
  • Hazelnuts
  • Wheat
  • Cereals containing gluten
  • Cereals containing gluten
  • Peanut
  • Sesame
  • May contain traces of allergens
  • Soya
  • Mustard
Serving amount

60 grams

Baby Spinach

2 unit(s)

Garlic

1 unit(s)

Grated Italian Style Hard Cheese

(Contains: Milk)

20 grams

Hazelnuts

(Contains: Cereals containing gluten, Peanut, Sesame, May contain traces of allergens, Hazelnuts)

1 unit(s)

Leek

150 grams

Mushrooms

170 grams

Dried Orzo

(Contains: Soya, Mustard, May contain traces of allergens, Wheat, Cereals containing gluten)

65 grams

Creme Fraiche

(Contains: Milk)

2 sachet(s)

Vegetable Stock

160 grams

Falafel

(Contains: Soya, Cereals containing gluten, Mustard, May contain traces of allergens)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Butter

to taste

Water

Energy (kJ)3023 kJ
Energy (kcal)723 kcal
Fat24.1 g
of which saturates8.6 g
Carbohydrate98.4 g
of which sugars14.4 g
Dietary Fiber35.6 g
Protein27 g
Salt4.8 g
Potassium230 mg
Calcium52 mg
Iron0.4 mg
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.
•Grater
•Pot with Lid

Cooking steps

Get Prepped
1
  • Roughly chop the mushrooms.
  • Trim the leek, halve lengthways and thinly slice widthways.
  • Peel and grate the garlic (or use a garlic press).
  • Roughly chop the spinach.
Toast the Nuts
2
  • 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.
Soften the Veg
3
  • 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.
Stir in the Stock
4
  • 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.

Wilt the Spinach
5
  • 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.

NOTE: Adding falafel? Fry the falafel in a hot pan for 3-5 mins, turning frequently for even cooking.

Finish and Serve
6
  • Divide your veggie orzo between bowls.
  • Finish with a sprinkling of hazelnuts.
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