Informations supplémentaires
30 min.
|
728 kcal
|
easy
|
|
Printable version
1. Setup
Slice the bell pepper into thin strips. Chop the shallot. Zest the lemon. Crumble the broth cube into 2 2P | 3 3P cups of hot water.
2. Make the olive salsa
Heat a large skillet over medium-high heat. Roast the nuts 3-4 minutes. Remove from the skillet and save the skillet for the next step. Chop olives, herbs and walnuts finely and place in a bowl. Add lemon zest, juice of half a lemon**, 1 tbsp wine or cider vinegar and a drizzle of olive oil. Season to taste. This step can also be completed using a food processor.
3. Cook the orzo
Heat a drizzle of oil in a large pan on medium-high. Cook the shallot and bell pepper 3-4 minutes. Add the orzo and mix well. Gradually add the broth, stirring until the orzo is tender.
4. Add the arugula
Add the cream and arugula. Mix and adjust seasoning to taste.
5. Plate your dish
Serve the orzo and garnish with the olive salsa. Add lemon juice to taste. Bon appétit!
180gOrzo
80gArugula
1gShallot
1unitVegetable Broth Cube(s)
120mlCream 18%
0.5unitLemon
45gGreen Olives
1unitPepper(s)
30gWalnuts
1unitFresh Parsley and Oregano
What you need
pan, food processor
728 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
83g
28%
fat
38g
58%
cholesterol
37mg
12%
fiber
7g
28%
protein
21g
saturated
10g
50%
sodium
167mg
7%
sugar
6g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg