This simple recipe is a great one-pan weeknight supper. The concept is similar to a risotto, but it uses orzo pasta instead of rice, and the quinoa makes a good addition for some extra plant protein! You can add any additional green vegetables you like!
Ingredients
- 200g orzo pasta
- 75g quinoa
- 2 medium leeks finely chopped
- 2 cloves of garlic crushed
- 2 tbsp olive oil
- 2 handfuls of cavolo nero or spinach, chopped
- 1 cup of frozen peas
- 1 tbsp apple cider vinegar
- 300ml vegetable stock
- 50g grated cheddar or parmesan
- 2 tbsp crème fraiche
- Salt and pepper to taste
Method
- Start by heating the olive oil on a medium heat in a wide saucepan and add the leeks and garlic. Sauté gently for about 10 minutes until the leeks have softened.
- Add the orzo and the quinoa to the pan, mix well and then add the apple cider vinegar and mix. Next add the vegetable stock and mix well. Simmer on a low heat for about 20 minutes and mix frequently – the orzo is quite a starchy pasta so sticks to the bottom of the pan if left too long. If all the stock is absorbed before the pasta is soft, add more water a little at a time to maintain a loose consistency.
- Check the pasta, and when it is almost soft through add the spinach or cavolo nero and peas for the last few minutes of cooking.
- Once the pasta is cooked through, turn off the heat, add the crème fraiche and grated cheese and stir well.
- Season to taste and serve.