Wholewheat Orzo with Fennel & Spinach
with Greek-style cheese, lemon & pistachiosCalories
:
710 kcalProtein
:
28.5g proteinTotal
:
25 minutesDifficulty
:
MediumVeggie
Allergens:
- Gluten
- Tarwe
- Pistachenoten
- Noten
- Melk (inclusief lactose)
- Soja
- Mosterd
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Wholewheat orzo
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
1 piece
Garlic
½ piece
Onion
½ piece
Fennel
150 g
Spinach
20 g
Pistachio nuts
(Contains: Pistachenoten, Noten)
¼ piece
Lemon
½ sachet(s)
Italian seasoning
½ sachet(s)
Garlic & herb seasoning
5 g
Fresh basil, chives & flat leaf parsley
25 g
Fresco spalmabile - cream cheese
(Contains: Melk (inclusief lactose))
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
175 milliliters
Low sodium vegetable stock
½ tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2970 kJ
Calories710 kcal
Fat34.4 g
Saturated Fat13.8 g
Carbohydrate65.7 g
Sugar13.5 g
Dietary Fiber14.8 g
Protein28.5 g
Salt1.9 g
Potassium1477.6 mg
Calcium262.3 mg
Iron5.4 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 in a saucepan.
- Quarter the fennel and remove the tough core, then slice into very thin strips. Set aside any fennel fronds to use later as garnish.
- Chop the onion and crush or mince the garlic.
Did you know... the fennel in this recipe contains folate, a vitamin that supports the immune system.
2
- Melt a knob of butter in a deep frying pan over medium-low heat.
- Drizzle with olive oil, then fry the fennel, onion, garlic, garlic & herb seasoning and Italian herbs for 4 minutes. Stir in the orzo and then deglaze with the white wine vinegar.
- Pour in the stock and bring to a boil, then cook the orzo over a low heat for 10 - 12 minutes, covered.
- Stir regularly and add a splash of water if the orzo seems too dry.
3
- Roughly chop the pistachios and the fresh herbs.
- Heat a clean frying pan over medium-high heat and toast the pistachios until golden-brown, then remove from the pan and set aside.
- When the orzo is almost done, tear the spinach directly into the pan, then add the cream cheese and half of the fresh herbs.
- Mix well and allow the spinach to wilt and reduce. Season to taste with salt and pepper.
4
- Zest the lemon and cut it into wedges.
- Serve the orzo on plates and crumble over the cheese.
- Garnish with the lemon zest, the toasted pistachios and the rest of the fresh herbs. Serve with the lemon wedges.
