Greek-Style Tomato Bell Pepper Orzo
with Feta, Kalamata Olives & Pine NutsCalories
:
715 kcalProtein
:
23g proteinDifficulty
:
EasyAllergens:
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Soja
- May contain traces of allergens
- Selderij
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Orzo
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
½ piece
Red onion
½ pack
Diced tomatoes with garlic & onion
15 g
Kalamata olives
50 g
Feta
(Contains: Melk (inclusief lactose))
5 g
Fresh flat leaf parsley
(May be present: Selderij)
5 g
Pine nuts
½ sachet(s)
BBQ spice rub
½ piece
Bell pepper
Not included in your delivery
100 milliliters
Low sodium vegetable stock
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2990 kJ
Calories715 kcal
Fat33.2 g
Saturated Fat11.6 g
Carbohydrate76.7 g
Sugar22 g
Dietary Fiber10.7 g
Protein23 g
Salt4.1 g
Potassium365.4 mg
Calcium22.8 mg
Iron0.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
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.
