CREAMY SUNDRIED TOMATO + MUSHROOM ORZO

Want to invite your friends around but limited on preparation time (and don’t fancy washing up lots of dishes),  make this simple one-pot dish. The coconut milk makes this dish super creamy, and the sun-dried tomatoes and porcini mushrooms ensure its packed full of flavour. Pop the pan in the centre of the table and let your guests dig in.

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Recipe

Time to create: 30 minutes

Servings: 4

Ingredients

• 1 red onion, finely sliced

• 2 cloves of garlic, crushed

• 1 tsp dried oregano

• 1 tsp dried thyme

• 10g dried porcini mushrooms

• 250g chestnut mushrooms, finely sliced

• 6 sundried tomatoes, roughly chopped

• 300g orzo

• 1 courgette, grated

• 2 handfuls of spinach

• 1 tin coconut milk

• 1 handful of fresh basil (stalks removed)

Method

1. Place the dried mushrooms in a small bowl and cover with 400ml of boiling water. Leave for 10 minutes, before roughly chopping the mushrooms. Keep the water to use later as stock.

2. Heat the olive oil in a large pan over a medium heat before adding the onions and garlic. Sauté for approximately 8 minutes. Add the oregano, thyme, sun-dried tomatoes, dried mushrooms and chestnut mushrooms. Cook for 10 minutes, until the mushrooms brown.

3. Add the mushroom water, coconut milk, courgette, and orzo. Mix well and then cover with a lid and leave to cook for 20 minutes, until the orzo is soft and the liquid has been absorbed.

4. Stir in the spinach and top with fresh basil before serving.