Simple Tomato & Basil Orzo
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 1 tablespoon olive oil
- 2 shallots
- 4 cloves garlic
- 2 punnets cherry tomatoes
- 1.5 cups orzo
- 10 fl oz hot vegetable stock
- 240g canned plum tomatoes
- 400ml canned coconut milk
- 1 x 14 oz tin butter beans
- 1 lemon
- 1 teaspoon maple syrup
- 2 bunches of basil
- pinch of sea salt & black pepper
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Preparation
Step 1
Set a medium frying pan over a medium heat, add the olive oil, and cook the shallots, stirring them every so often for 5 minutes, until they start to soften.
Step 2
Add the garlic and cherry tomatoes, and cook for a further 2 minutes, before pouring in the orzo, stock, plum tomatoes and coconut milk. Gently break the plum tomatoes up with the back of a wooden spoon, then bring the mixture to the boil, before reducing to a simmer and cooking for 15–17 minutes. The orzo should be cooked and the dish should feel deliciously creamy with any excess liquid absorbed.
Step 3
Add the butter beans and let them warm through in the sauce for 2 minutes, then add the lemon zest and juice, maple syrup and basil for a final minute, before seasoning with lots of salt and pepper.
Step 4
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