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Creamy Arugula Orzo

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Creamy Arugula Orzo

with a refreshing herb, olive and nut salsa

Informations supplémentaires
30 min. | 728 kcal | easy | Vegetarian, Needs a food processor | 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