RECIPE 03 · PASTA & RICE
Lemon, spinach & tomato orzo
Orzo cooks directly in the tomato broth, taking on flavour as it softens. Spinach wilts in at the end, and lemon brings a fresh finish to an otherwise cosy one-pot dinner.
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A richer beginning.
A spoonful of paste goes a long way in a small pot. Stir it through the onion before adding the orzo so every piece of pasta picks up the tomato base.
Let’s cook.
Made with Ace Sabbah double-concentrated tomato paste.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves / makes
- 4
Times are approximate. 1 tbsp = 15 ml; 1 tsp = 5 ml. Oven temperatures are for a conventional oven.
Ingredients
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
3 tbsp Ace Sabbah double-concentrated tomato paste
300 g dry orzo
900 ml hot low-sodium vegetable stock, plus up to 200 ml if needed
150 g baby spinach
1 tsp finely grated lemon zest- 1 tbsp lemon juice
80 g crumbled feta
½ tsp fine salt, or to taste
¼ tsp black pepper
Method
Start the pot
Heat the oil in a wide saucepan over medium heat. Soften the onion for 6 minutes. Stir in the garlic for 30 seconds, then add the tomato paste and cook for 2 minutes.
Cook the orzo
Stir in the dry orzo, then pour in 900 ml hot stock. Bring to a gentle simmer and cook uncovered for 12–15 minutes, stirring frequently to prevent sticking.
Adjust the texture
When the orzo is tender, it should still look slightly loose. If it is firm and the pot is dry, add extra stock in 50 ml splashes and continue cooking.
Finish fresh
Fold in the spinach and cook for 1–2 minutes. Turn off the heat, add the lemon zest, juice, salt and pepper, and scatter the feta over the top.
At the stove
Orzo absorbs liquid as it sits. Serve promptly, or loosen it with hot stock just before bringing it to the table.
At the table
Enjoy on its own or beside roasted cauliflower.