One Pan Orzo With Tenderstem Broccoli And Olives

This one pan wonder with Tenderstem broccoli is a tweak on a classic Greek recipe. You’ll often find it paired with meat but there's a simplicity to keeping it vegetarian – vegan even – if you leave out the halloumi. Based on mostly store-cupboard ingredients, adding a vegetable like Tenderstem broccoli makes this a delicious and quick after-work dinner.

Yield

Serves 4

Total Time

35 Minutes

Ingredients

3 tbsp of olive oil
½ bunch of basil, leaves picked and stalks finely chopped
2 garlic cloves, peeled and sliced
¼ tsp of red chilli flakes
1l of vegetable stock
1 x 400g can of chopped tomatoes
Sea salt and freshly ground black pepper
200g of Tenderstem broccoli
75g of pitted green olives
200g of orzo
60g of halloumi, grated

Method

Step 1

Place a large saucepan on a medium heat. Drizzle in the olive oil and fry the chopped basil stalks, sliced garlic and chilli for a minute or two until golden. Add the vegetable stock and tomatoes and bring to the boil. Season well, then reduce the heat and simmer for 10 minutes.

Step 2

Roughly chop the Tenderstem broccoli and olives. When the sauce is ready stir them into the pan, along with the orzo and bring it back to the boil. Reduce the heat to low, cover with a lid and cook for 18-20 minutes, until the orzo is cooked through. When it's ready, taste and tweak the seasoning, drizzle in a little more oil and tear in the reserved basil leaves. Finish with the grated halloumi and serve.

Recipe courtesy of Tenderstem.co.uk

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