Toasting the orzo brings out its nutty flavour, which goes really well with the gentle spices in this dish
Ingreadient
- 200g orzo
- 3 tbsp olive oil
- 2 onions, finely diced
- 2 garlic cloves, finely chopped
- 1 tsp cumin seeds
- 700ml vegetable stock
- 300g spinach
- 10g parsley, roughly chopped
- 200g vegan yogurt (we used Oatly Oatgurt)
- 15g dill, roughly chopped (plus a few sprigs to garnish)
- 1 tbsp olive oil, plus a drizzle
- ½ lemon, zested and juiced
- 1 tsp aleppo chilli flakes, plus a little extra to serve
Direction
- Heat a deep, lidded frying pan over a medium heat. Once hot, toast the orzo, stirring constantly, until it becomes a nutty brown colour. Transfer to a bowl.
- Heat the olive oil in the same pan. Once shimmering, cook the onions for 12-15 mins or until softened and the edges are golden. Stir in the garlic and cumin seeds. Cook for 2-3 mins or until fragrant, then stir in the toasted orzo, coating it well in the oil. Pour in the stock, bring to a boil, then add the spinach, put on the lid and reduce to a simmer. Cook for 15 mins, stirring every so often.
- While the orzo cooks, prepare the dill yogurt. Mix all the ingredients in a small bowl, then season well with salt and pepper, and serve alongside the orzo. Scatter with the parsley to serve.
