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How to prepare Orzo with roasted vegetable sauce

Orzo with roasted veg sauce

NUTRITION: PER SERVING

CALORIES:  286KCALS
FAT:  8.4G (1.2G SATURATED)
PROTEIN:  7.1G
CARBOHYDRATES:  41.4G (15.6G SUGARS)
FIBRE:  7.8G
SALT:  TRACE

Ingredients

1 large red onion, sliced
1 large red pepper, deseeded and sliced
1 large yellow pepper, deseeded and sliced
4 large garlic cloves, finely chopped
Olive oil for drizzling
4-5 large plum tomatoes, quartered
1 tbsp balsamic vinegar
100g orzo
200ml vegan vegetable stock
Small handful basil leaves to garnish

You will also need

Food processor

Method

Heat the oven to 180°C fan/gas 6. Put the onion, peppers and garlic in a roasting tin, drizzle with a little olive oil and add a good pinch of salt. Roast for about 20 minutes. Add the tomatoes and balsamic vinegar and stir. Return the vegetables to the oven and roast for a further 25-30 minutes.
At this stage there should be a lovely concentrated sauce in the bottom of the roasting tin. Transfer everything to a food processor and whizz.
Pour the sauce into a saucepan, add the orzo and simmer gently for about 10 minutes until the sauce has thickened and reduced and the orzo is starting to soften. Add the vegetable stock in small increments – you probably won’t need all of it. What you’re aiming for is a risotto-like texture, where the orzo is cooked al dente and the sauce is thick and rich. Garnish with basil leaves before serving.

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