Greek-Style Orzo with Pine Nuts, Feta & Olives
in tomato sauce with parsley & bell pepperCalories
:
675 kcalProtein
:
23.4g proteinTotal
:
15 minutesDifficulty
:
EasyAllergens:
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Soja
- May contain traces of allergens
- Selderij
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Orzo
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
½ unit
Red onion
½ unit
Bell pepper
½ sachet(s)
BBQ spice rub
5 g
Fresh flat leaf parsley
(May be present: Selderij)
5 g
Pine nuts
15 g
Kalamata olives
50 g
Feta
(Contains: Melk (inclusief lactose))
½ pack
Diced tomatoes with garlic & onion
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
½ teaspoon
Sugar
½ unit
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2823 kJ
Calories675 kcal
Fat27.2 g
Saturated Fat10.8 g
Carbohydrate79.8 g
Sugar25.1 g
Dietary Fiber10.6 g
Protein23.4 g
Salt4.1 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.
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry item for amount).
- Cook the orzo for 10 - 12 minutes, then drain and set aside.
- Slice the onion into half-rings and cut the bell pepper into strips.
- Heat a drizzle of olive oil in a wok or deep frying pan over medium-high heat and fry the onion for 2 minutes.
2
- Add the bell pepper and fry for 4 - 6 more minutes, then deglaze with the balsamic vinegar.
- Add the diced tomatoes and the sugar, then allow to simmer for 2 - 3 minutes.
- Add BBQ spice rub* and the orzo, then mix well to combine. Season to taste with salt and pepper.
*Take care, this ingredient is spicy! Use as preferred.
3
- Heat a clean frying pan over high heat. Toast the pine nuts until golden-brown, then remove from the pan and set aside.
- Roughly chop the parsley and the olives.
4
- Serve the orzo on plates.
- Top with the olives and crumble over the cheese.
- Garnish with the pine nuts and the parsley to finish.
