From 74b008cf0b8494360326a3e4921e832f72e23bfc Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Thu, 26 Oct 2023 22:39:38 +1100 Subject: Added recipes --- ...mony Orzo Primavera with Toasted Pine Nuts.html | 230 +++++++++++++++++++++ 1 file changed, 230 insertions(+) create mode 100644 Recipes/Lemony Orzo Primavera with Toasted Pine Nuts.html (limited to 'Recipes/Lemony Orzo Primavera with Toasted Pine Nuts.html') diff --git a/Recipes/Lemony Orzo Primavera with Toasted Pine Nuts.html b/Recipes/Lemony Orzo Primavera with Toasted Pine Nuts.html new file mode 100644 index 0000000..3baaf2e --- /dev/null +++ b/Recipes/Lemony Orzo Primavera with Toasted Pine Nuts.html @@ -0,0 +1,230 @@ + + + + + + + + +
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Lemony Orzo Primavera with Toasted Pine Nuts

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★★★★★

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+ + + + Total Time: 25 min + + Servings: 2 or 4 servings + + + + + Source: + + + + + +

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Ingredients

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15g pine nuts

35g grated Italian hard cheese

11g vegetable stock mix

150g orzo

1 lemon

80g spinach

80g Tenderstem broccoli

80g fine green beans

2 garlic cloves

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Directions

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For 2 people [double for 4]

1. Boil a kettle

Peel and finely slice the garlic

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium-high heat

Once hot, add the sliced garlic and cook for 30 secs

Add the orzo and cook for 1 min further

Meanwhile, dissolve the vegetable stock mix in 550ml [1.1L] boiled water

Add the vegetable stock to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for an initial 5 min

Meanwhile, trim, then cut the green beans in half

Chop the Tenderstem broccoli in half lengthways

5. Heat a small dry pan over a medium heat

Once hot, add the pine nuts and cook for 2-3 min or until toasted and lightly golden

Once the orzo has been cooking for 5 min, add the halved green beans and cook, covered, for a further 5 min

Add the halved Tenderstem and cook, covered, for 5 min further or until everything's tender with a slight bite

Once done, add a knob of butter, the juice of 1/2 [1] lemon and a very generous grind of black pepper

Wash the spinach, then add it to the panand cook for a further 2-3 min or until wilted

Add half of the grated Italian hard cheese (save the rest for garnish!) and give everything a good mix up – this is your lemony orzo primavera

Cut the remaining lemon into wedges

Serve the lemony orzo primavera in bowls, topped with the remaining grated Italian cheese, a drizzle of olive oil, the toasted pine nuts and a grind of black pepper

Garnish with a lemon wedge

Enjoy!

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Notes

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Tip: Watch them like a hawk to make sure they don't burn!

Tip: Add a splash more water if your orzo is looking a little dry, and stir it occasionally to prevent it from sticking

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Nutrition

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Typical values per 100g per serving
Energy 661 kJ 1861 kJ 156 kcal 441 kcal
Fat 4.2 g 11.9 g
of which saturates 1.5 g 4.3 g
Carbohydrate 21.4 g 60.1 g
of which sugars 1.9 g 5.4 g
Fibre 2.1 g 6.0 g
Protein 7.7 g 21.6 g
Salt 0.56 g 1.59 g

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