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One-Pot Tomato & Garlic Orzo
Hoofdgerecht

One-Pot Tomato & Garlic Orzo

25 minVoor 2Nutri-Score C€€
van @yarindanieli30 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

2 personen
  • orzoGranen180 g
  • coconut milk (or heavy cream)Voorraadkast120 ml
  • chili oil (reduce for less heat)Voorraadkast15 ml
  • waterOverig180 ml
  • fresh basil (leaves, torn)Groente en fruit10 g
  • cherry tomatoesGroente en fruit150 g
  • garlic (cloves, minced)Groente en fruit10 stukken
  • olive oilVoorraadkast30 ml
  • saltKruiden en specerijen3 g
  • black pepper (ground)Kruiden en specerijen1 g
  • parmigiano reggiano (grated)Zuivel25 g

per portie

Voedingswaarden

547kcal

Koolhydraten
73 g
Eiwitten
14 g
Vetten
23 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Steelpan
  • Spatel

stap voor stap

Bereiding

  1. Sauté the garlic

    • Place a medium saucepan over high-medium heat and add the olive oil and garlic.
    • Sauté, stirring, until fragrant and lightly golden.
    Stap 1

  2. Cook the tomatoes

    • Add the cherry tomatoes, salt and pepper and mix.
    • Cook until the tomatoes soften a bit, then gently press them and add the chili oil.
    • Stir often.
    Stap 2

  3. Toast the orzo

    • Add the orzo and mix well.
    • Stir constantly to coat the grains.
    Stap 3

  4. Add the water

    • Pour in the water while stirring.
    • Keep mixing until the mixture thickens.
    Stap 4

  5. Add the coconut milk

    • Add the coconut milk and lower the heat.
    • Cook, stirring often, until the orzo is nearly tender.
    Stap 5

  6. Cover and finish cooking

    • Cover the saucepan and cook, stirring often.
    • Check the orzo: if it is still a bit hard, add a little water and cook a bit longer while stirring.
    Stap 6

  7. Finish with cheese and basil

    • Add the parmigiano reggiano and basil and mix well.
    • Serve with extra parmigiano reggiano, chili flakes and microgreens.
    Stap 7
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