Orzo à la 'Fata Morgana'
with beef & Middle Eastern Spices- Tarwe
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Soja
- May contain traces of allergens
- Gluten
- Ei
- Selderij
Bring fairytales to the dinner table Cook this magical recipe and win an unforgettable stay at the Efteling Wonder Hotel! When you order an Efteling recipe, you'll receive a board game placemat to complete the fairytale at the table and make dinner even more enchanting! Maximum one placemat per box each week (while stocks last). Check HelloFresh.nl/Efteling for more information regarding terms & conditions.
Ingredients
¼ piece
Red chili pepper
½ piece
Onion
1 piece
Garlic
½ piece
Bell pepper
½ piece
Leek
75 g
Orzo
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
¼ sachet(s)
Middle Eastern spice mix
½
Tomato paste
15 g
Grated Italian cheese
(Contains: Melk (inclusief lactose))
25 g
Mascarpone
(Contains: Melk (inclusief lactose))
100 g
Beef mince with East Asian spices
(May be present: Mosterd, Soja, Gluten, Ei, Selderij)
Not included in your delivery
175 milliliters
Low sodium vegetable stock
1 teaspoon
Balsamic vinegar
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock in a pot or saucepan.
- Chop the onion and crush or mince the garlic.
- Deseed and finely chop the red chili pepper. Dice the bell pepper.
- Boil the orzo in the stock for 10 - 12 minutes over low heat, covered, stirring regularly (see Tip).
Tip: add a splash of water as necessary if the orzo seems too dry.
- Melt a knob of butter in a large deep frying pan over medium heat. Fry the onion with the garlic, chili pepper* and Middle Eastern spices for 2 minutes.
- Add the tomato paste and the mince and fry for 3 minutes, separating the mince as you do so.
- Meanwhile, cut the leek into half rings.
*Take care, this ingredient is spicy! Use as preferred.
- Stir in the leek and the bell pepper, then fry for 5 minutes over medium heat, covered.
- Add the balsamic vinegar and the orzo and fry for 1 minute.
- Stir in half of the mascarpone and season to taste with salt and pepper.
- Serve the orzo on plates and top with the rest of the mascarpone.
- Garnish with the cheese to finish.
