[ RECIPE ] Tomato & Pepper Orzo
Prep time
Cook time
Total time
Serves: 2 Servings
Ingredients
- 250g Dried Orzo
- 1 tablespoon Extra Virgin Olive Oil
1 tablespoon Olive Oil- 1 Bell Pepper (diced)
- 1 Red Onion (diced)
- Salt & Freshly Ground Pepper
- 2 Garlic Cloves (finely chopped or crushed)
- 200g Cherry Tomatoes (halved)
- 4 Sun-dried Tomatoes (cut into small chunks)
- 4 tablespoons Tomato Purée
- ½ Vegetable stock cube (dissolved in 250ml boiling water)
- 1 heaped teaspoon Dried Oregano
- Juice of ½ Lemon
- Small handful of fresh parsley and fresh basil
Instructions
- Place a large saucepan on a high heat and add enough water so that it's half full then place the lid on. Once the water is boiling, add the orzo and par-boil for 6 minutes. Once the time has passed drain the orzo, return it to the empty pan and add a tablespoon of extra virgin olive oil to avoid it sticking together, then set-aside.
- Meanwhile, add the olive oil to a saucepan (with a lid) and place on a medium-high heat before adding the peppers, onions and seasoning. Fry for 6-8 minutes or until softened.
- Add the garlic, cherry tomatoes and sun-dried tomatoes to the same frying pan along with the tomato purée, vegetable stock, oregano, as well as the cooked orzo and simmer for a further 5 minutes with the lid on (stir after a few minutes to avoid the contents from sticking).
- Once the time has passed, remove the lid and add the lemon juice, basil and parsley, then drizzle with extra virgin olive oil and serve.
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