Green Beans Orzo
Try this packed with nutrition super easy midweek meal recipe. Use any greens you have in your Oddbox such as green beans, leeks, tenderstem broccoli, kale, brussels sprouts, asparagus, spring greens, green pepper and pak choi.
Substitutes:
- No green beans? Use any green veggies you have on hand such as leeks, tenderstem broccoli, kale, brussels sprouts, asparagus, spring greens, green pepper and pak choi.
- No pesto? It’s fine not to use pesto if you don’t have any on hand. We love to use basil pesto or pistachio pesto for this green orzo. Check out our pesto recipes on the website.
- No onion? Use shallot instead.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 2
Ingredients:
100 g Green beans
70 g Orzo
½ Onion
2 tbsp Pesto (any)
2 tbsp Olive oil
2 Garlic cloves
400 ml Vegetable stock
40 g Spinach
40 g frozen peas
1 Spring onions
Salt & pepper
Recipe:
- Prepare your ingredients: Measure all your ingredients. Finely chop the onion and garlic. Cut the green beans into smaller pieces. Finely slice the spring onion.
- Cook the orzo base: Heat olive oil in a non-stick frying pan over a medium heat. Fry the onion and garlic until fragrant for about 2-3 minutes, then add the orzo and a pinch of both salt and pepper. Pour the stock over and simmer on a low heat for 8-10 minutes, or until the orzo is almost cooked through.
- Add the greens: Add the pesto, green beans, peas, spring onions and spinach to the pan. Cook for 5 more minutes or until creamy. If too dry add a splash of water. Season to taste and serve.
How to store
Store in an airtight container, in the fridge for up to 3 days, or in the freezer for up to 3 months.
