Spinach & saffron orzo

Name: Spinach & saffron orzo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp Essential Olive Oil; 1 onion, finely chopped; 1 red pepper, deseeded and chopped; 300 g cherry vine tomatoes; 1 clove garlic, finely grated to a purée; 650 ml chicken stock, hot, or a mixture of stock and water; Good pinch saffron; 350 g orzo; 150 g spinach leaves, washed

Orzo is so quick to cook that it’s a gift. There's always a pack in Diana Henry's cupboard.

4 out of 5 stars(3) Rate this recipe

Source of fibre2 of your 5 a day

Serves4
CourseSide
Prepare10 mins
Cook25 mins
Total time35 mins

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Ingredients

1 tbsp Essential Olive Oil
1 onion, finely chopped
1 red pepper, deseeded and chopped
300g cherry vine tomatoes
1 clove garlic, finely grated to a purée
650ml chicken stock, hot, or a mixture of stock and water
Good pinch saffron
350g orzo
150g spinach leaves, washed

Method

Heat the olive oil in a large saucepan, then add the onion and pepper and cook over a medium heat for 7-10 minutes until soft.
Add the tomatoes and cook for 4-5 minutes, squishing them with a wooden spoon, until soft. Add the garlic, stock and saffron – stir the stock to help the saffron infuse it – and bring to the boil.
Tip in the orzo, season, then lower the heat to medium-low and cook, uncovered, for 10 minutes. Stir occasionally to stop the pasta sticking to the bottom of the pan. The stock needs to be absorbed and the pasta should be tender with a little bite.
Stir in the spinach, until wilted, and taste to perfect the seasoning. Serve with Diana Henry's chicken roasted with cauliflower, aubergines, raisins, pine nuts & capers.