Orzo with wild mushrooms & greens
Orzo is quite an interesting pasta - it's rice like in shape but with the chewy-ness of pasta! It's a nice way to jazz up your regular pasta dinners. I wasn't fancying the normal tomato sauce so I whacked some green veggies and mushrooms with it instead and the result was a beautiful herby meal!
This was also a good way to use up a punnet of mushrooms I had in the fridge. I used woodland ones (which were a mix of shiitake, king oyster and oyster mushrooms) for varying texture, but honestly any mushrooms would work. The sugar snaps, peppers, pak choi and broccoli added a nice crunch to the dish too, but you could use whatever veg you can get or have on hand.
This made 3 servings, and took around half an hour to make.
Ingredients
- 6oz uncooked orzo
- 1 vegetable stock cube
- 1 red onion
- 200g woodland mushrooms
- 160g sugar snap peas
- 1 green pepper
- 150g sprouting broccoli
- 1 large pak choi
- 2 TSP dried basil
- 2 TSP basil oil (or your favourite vegetable oil and add more basil)
- 1 TSP dried rosemary
- 1 TSP dried chives
Method
- In a large saucepan, add the orzo and a stock cube with 500ml of boiling water. Cook in a similar way to risotto rice by adding a little water at a time every time the remaining water gets absorbed until the pasta is cooked.
- In a seperate pan, add the basil oil and the chopped onion and fry until it begins to go golden.
- Chop the pepper and mushrooms as big as you like and add them to the pan. Continue to fry until they soften.
- Chop the remaining veg and fry until softened.
- Add the dried herbs to the veg, and then add the cooked orzo. Stir to combine.
- Serve, ideally with lots of nooch or vegan mozzerella!
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