W48 - 15 min - Global - Greek - Veggie
with Feta, Kalamata Olives & Pine Nuts
Allergenen:
Tarwe
•Gluten
•Melk (inclusief lactose)
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Bereidingstijd
oventijd
NiveauMakkelijk
Ingredienten
Hoeveelheden
75 gram
Orzo
(Bevat: Tarwe, Gluten Kan bevatten: Mosterd, Soja)
½ stuk(s)
Rode ui
½ pak(ken)
Tomatenblokjes met knoflook en ui
15 gram
Kalamata-olijven
50 gram
Feta
(Bevat: Melk (inclusief lactose))
5 gram
Verse bladpeterselie
(Kan bevatten: Selderij)
5 gram
Pijnboompitten
½ zakje(s)
BBQ-rub
½ stuk(s)
Paprika
Zelf toevoegen
100 ml
Zoutarme groentebouillon
1 el
Olijfolie
naar smaak
Peper en zout
Instructies
1
- Prepare the stock
- Crush or mince the garlic.
- Finely chop the onion.
- Cut the top off of the red chili pepper, then roll it in your hands so as to release the seeds. Allow the seeds to fall out as preferred, then slice into thin rings.
2
- Heat a drizzle of olive oil in a wok or deep frying pan over low heat and fry the onion, garlic and half of the red chili pepper for 2 minutes.
- Stir in the orzo and fry over medium heat for 1 minute
- Pour in stock, the chopped tomatoes and add the dried oregano to the orzo and cover with the lid. Allow to cook for 10 - 12 minutes over low heat, stirring regularly. Add some more water if necessary.
3
- Zest the lemon and cut the lemon into wedges.
- Chop the the parsley.
- Heat a drizzle of olive oil in a saucepan over medium-high heat. Add the pine nuts and the rest of the red chili pepper and fry for 3 minutes, until golden brown.
- Remove from the heat and stir in the parsley. Season with salt and pepper.
4
- Roughly chop the Kalamata olives.
- Stir in the lemon zest and the juice of 1 lemon wedges per person into the orzo. Season with salt and pepper.
- Serve the orzo onto plates. Top with the Kalamata olives and crumble over the feta.
- Garnish with the pine nuts and parsley mix.
