Veggie, Quick (20 mins) - Primary PTN: Feta - use NID: Aglio e Olio
with Provencal vegetablesCalorieën
:
816 kcalEiwit
:
23.3g eiwitBereidingstijd
:
20 minutenDifficulty
:
MakkelijkVeggie
Allergenen:
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Soja
- Kan sporen van allergenen bevatten
- Selderij
- Pinda's
- Noten
- Sesamzaad
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
75 gram
Orzo
(Bevat: Tarwe, Gluten Kan bevatten: Mosterd, Soja)
40 gram
Feta
(Bevat: Melk (inclusief lactose))
25 gram
Aglio e olio
½ stuk(s)
Knoflookteen
200 gram
Provençaalse-stijl groentemix met broccoli
100 gram
Passata
2.5 gram
Vers basilicum
(Kan bevatten: Selderij)
½ zakje(s)
Siciliaanse kruidenmix
10 gram
Pompoenpitten
(Kan bevatten: Pinda's, Noten, Sesamzaad)
Zelf toevoegen
200 ml
Zoutarme groentebouillon
1 el
Olijfolie
½ el
Zwarte balsamicoazijn
1 tl
Honing [of plantaardig alternatief]
naar smaak
Peper en zout
Benodigdheden
•Pan
•Wok of hapjespan
•Deksel
Instructies
1
- 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.
2
- 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.
3
- 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.
4
- 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.
