Another nice easy vegan recipe – I love Orzo for a midweek meal. This one has lots of lovely roasted veggies in it – you could probably use anything you have left over in the fridge in fact – in this case I went for the Mediterranean vibe and used aubergine, courgette and a red pepper.
- Sliced aubergine
- Sliced courgette
- Red pepper halved and quartered
- Half onion finely chopped (or shallots are good if you happen to have those)
- 2 cloves of garlic, finely sliced
- Tin of chopped tomatoes
- 300g orzo
- 3 tbsp olive oil
- Veggie stock cube
- 1 tbsp tomato puree
- 500ml hot water
Heat the oven to 180′ and coat the aubergine, courgette and red pepper in 2 tbsp of the oil and salt and pepper it on a baking tray. Bake it for about 20 minutes and then check it for how you like it – I like mine to have started to get a bit crispy on the edges! However long you cook it for, try and time it so it’s about done at the same time the orzo is cooked through – you add it at the end.
Gently fry the onions until they are soft then add the garlic for a minute or so. Stir through the tomato puree and the stock cube, then add the orzo for a minute, stirring it to mix the flavours in.
Add the tin of tomatoes and cook til it’s hot and then add about 300ml of the water. Simmer it for around 10 minutes, gradually adding more water to keep the mix loose. You might need a bit more water than I’ve listed, it really does vary on it’s way to al dente!
Once your Orzo is ready, mix through the roasted veg and serve. I like to put cheese on mine…
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