This light dish is easy to make as a midweek meal.
Serves: 4 Prep time: 10 mins Cooking time: 30 minutes
1 pound of washed fresh spinach
2 cloves of garlic (clean and chopped)
1 packet of button mushrooms (clean, cut and quartered)
1 medium red onion (clean and chopped)
1 packet of washed fresh cherry tomatoes
2 cups of uncooked Orzo pasta
black pepper for seasoning
2 tbsp of sweet paprika
2 tbsp of dried oregano
1 cube of vegetable stock
4 cups of water
1 tbsp olive oil
Step 1. Add the olive oil into a pot and heat up on a low heat. Add the onions and garlic and cook until fragrant. Then add in the spinach and mushroom and let them cook through.
Step 2. Add the uncooked orzo pasta along with the fresh cherry tomatoes, vegetable stock cube, water, pepper, paprika and oregano. Then stir and put the lid on the pot and let it all simmer on a low heat.
Step 3. Stir occasionally until the water evaporates and the orzo pasta is soft and cooked all the way through. Once it is ready, leave it to cool for 10 minutes before serving.
Tip: If orzo pasta still hasn’t cooked all the way through and the water has evaporated, add 1 cup of water and pepper.
You can also serve this with crumbled feta cheese on top.