Mediterranean Orzo with Feta and Aglio e Olio
with Provençal-style vegetables in tomato sauce- Tarwe
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Soja
- May contain traces of allergens
- Selderij
- Pinda's
- Noten
- Sesamzaad
Ingredients
75 g
Orzo
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
40 g
Feta
(Contains: Melk (inclusief lactose))
25 g
Aglio e olio
½ piece
Garlic
200 g
Provençal-style vegetable mix with broccoli
100 g
Passata
2.5 g
Fresh basil
(May be present: Selderij)
½ sachet(s)
Sicilian-style herb mix
10 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
Not included in your delivery
200 milliliters
Low sodium vegetable stock
1 tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
1 teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Heat a clean wok or deep frying pan over high heat and toast the pumpkin seeds, then remove from the pan and set aside.
- Prepare the stock.
- Crush or mince the garlic.
- Heat a drizzle of olive oil in a pot or saucepan over medium heat and fry the garlic and orzo for 1 minute, then pour in 175 ml stock per person (you use the rest of the stock later) and cover with the lid. Allow to cook for 10 - 12 minutes over low heat, stirring regularly. Add some more water if necessary.
- Heat a drizzle of olive oil in the wok or deep frying pan over medium-high heat. Add the Provencal-style vegetable mix, cover with a lid and fry for 5 minutes.
- Then remove the lid and fry for another 4 - 6 minutes. Season with salt and pepper.
- Meanwhile, chop the basil.
- Add the passata, Sicilian-style herb mix, balsamic vinegar, honey and and the rest of the stock to the vegetables and mix well to combine.
- Add the orzo to the vegetable sauce, mix well to combine and season to taste with salt and pepper.
Did you know... this recipe provides more than 300g vegetables per serving. This is thanks in part to the passata, which contains around the same amount of vitamins, minerals and fibre as fresh vegetables.
- Serve the vegetable orzo on deep plates.
- Crumble on the feta and drizzle over the aglio e olio*.
- Garnish with the basil and pumpkin seeds.
*Take care, this ingredient is spicy! Use as preferred.
