Naked Burger Orzo Bowl
with pesto, Grana Padano & bruschetta spread- Tarwe
- Gluten
- Cashewnoten
- Melk (inclusief lactose)
- Ei
- Mosterd
- Soja
- May contain traces of allergens
- Pinda's
- Noten
- Selderij
Pesto originates from the Italian city of Genoa, the capital of the Liguria region. The version we're now familiar with was first recorded in a cookbook in 1863, but it can be traced back as far as Roman times!
Ingredients
75 g
Orzo
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
200 g
Italian vegetable mix
40 g
Bruschetta spread
½ sachet(s)
Sicilian-style herb mix
20 g
Green pesto
(Contains: Cashewnoten, Melk (inclusief lactose) May be present: Pinda's, Noten)
10 g
Grana Padano flakes DOP
(Contains: Melk (inclusief lactose), Ei)
100 g
Passata
1 piece
Beef-pork burger
(Contains: Tarwe, Ei May be present: Mosterd, Soja, Selderij)
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ tablespoon
Balsamic vinegar
½ tablespoon
Olive oil
¼ piece
Low sodium vegetable stock cube
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan.
- Cook the orzo for 10 - 12 minutes, then drain and set aside.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the vegetable mix for 5 - 6 minutes.
- Deglaze with the balsamic vinegar, then stir in the passata, Sicilian herbs and sugar. Crumble in the stock cube (see pantry for amount). Season to taste with salt and pepper, then allow to simmer for 1 minute.
- Meanwhile, melt a knob of butter in a second frying pan over medium-high heat and fry the burgers for 4 minutes per side.
- Stir the green pesto and the Grana Padano into the orzo.
- Season to taste with salt and pepper.
- Serve the orzo in bowls.
- Top with the vegetables, the mini burgers and the bruschetta spread.
Did you know... bell peppers are high in vitamin C and E. Vitamin E is an antioxidant and is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.
