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Lisa Faulkner’s Flexitarian Baked Orzo

This dish can be made with prawns, veggies with feta crumbled over the top, or just on its own as a vegan option.

Serves 4 Total Time 30mins

Ingredients 

Get the ingredients here

  • 1 tin chopped tomatoes 
  • 500ml veg stock
  • 70g Ocado sugar snap peas, halved or whole 
  • Handful green olives 
  • 300g raw prawns (optional) 
  • Small bunch of Ocado parsley, chopped
  • 1 tbsp coriander seeds 
  • 2 Ocado courgettes, diced
  • 1 tbsp olive oil
  • 1 Ocado onion, sliced 
  • 1 garlic clove
  • 1 tsp ground cumin 
  • 1 tsp dried oregano 
  • 1 lemon
  • 200g orzo

Instructions

  1. Pour some olive oil into an ovenproof dish and cook your onions until lovely and soft.
  2. Add your garlic and then the seeds, spice and oregano with a splash of water to help cook the spice. 
  3. Add courgettes and stir in the orzo followed by the tomatoes and stock. Season and bring to the boil. 
  4. Cover with a lid and bake  at 180°C/160°C fan/gas 4  for 15–20 mins. 
  5. Remove from the oven and give the pan a good stir, as it does get stuck to the bottom.
  6. Stir in the sugar snaps and olives, and put the prawns on top, if using. Cover again and cook for 5 mins. 
  7. Squeeze the lemon over the top, stir and scatter with parsley. Serve immediately.

For more Lisa Faulkner recipes check out her Apple Crumble and Custard Cake

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