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How to prepare a pot of oreza with feta and olives

One-pot orzo with feta and olives

NUTRITION: PER SERVING

CALORIES: 635KCALS
FAT: 27.7G 6.5G SATURATED
PROTEIN: 18.4G
CARBOHYDRATES: 72.6G (18.9G SUGARS)
FIBRE: 11G
SALT: 1.5G

elements

2 teaspoons olive oil
1 small red onion, thinly sliced
A few saffron strands
275ml boiling water
½ tsp sweet paprika
100g orzo pasta
30g soft agen prunes, pitted and finely chopped
30g pitted kalamata olives, roughly chopped
Finely grated zest and juice ¼ orange
Handful pine nuts, lightly toasted for 3-4 minutes in a dry frying pan
Large handful fresh flatleaf parsley leaves, finely chopped
20g feta, crumbled

Method

Heat the oil in a medium saucepan with a lid over a medium heat. Cook the onion, stirring, for 5 minutes or until translucent and lightly golden. Put the saffron in a heatproof jug and pour over the boiling water.
Add the paprika and orzo to the onions in the pan and mix well, then pour in the saffron water. Bring to the boil, add the chopped prunes and olives, then turn the heat down to a moderate simmer, cover with the lid and cook for 8 minutes or until the orzo is al dente.
Stir in the orange zest and juice (to taste) along with the pine nuts and parsley. Season to taste, then scatter with the crumbled feta and a drizzle of olive oil.

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