Waitrose and Partners
Spinach & saffron orzo

Spinach & saffron orzo

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

5 out of 5 stars(2) 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,862kJ/ 440kcals

Fat

5.1g

Saturated Fat

0.9g

Carbohydrates

76g

Sugars

10g

Fibre

7g

Protein

20g

Salt

0.3g

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