Dinner
Courgette and Pea Orzo
Recipe by What Luce Eats
Tip: Cooking Mode
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A perfect dish for a summer’s evening. The air crisped breadcrumb topping adds the most gorgeous crunch to the creamy orzo.
Compatible with
Cooking mode
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- 1 tablespoon extra-virgin olive oil
- ½ white onion (diced)
- 3 garlic cloves (crushed)
- 1 courgette (thinly sliced and halved)
- 1 teaspoon miso paste
- 300g orzo
- 900ml vegetable stock
- Salt
- ½ juice from lemon
- 1 tablespoon dairy free butter
- 120g fresh or frozen peas
- Fresh basil to garnish (optional)
For the breadcrumb topping
- 2 slices bread
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Italian seasoning
- 1 tablespoon soy sauce
- Pinch salt
Utensils
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Step 1
Begin by heating a large pan on a medium heat and adding the oil and diced onion. Cook for 5minutes or so until it starts to soften.
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Step 2
Next add the garlic and courgette and cook for a few minutes more.
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Step 3
Now add the miso paste, orzo and vegetable stock and combine before leaving to simmer.
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Step 4
Stir every 5 minutes and once most of the liquid has been absorbed and the orzo is cooked, add a generous pinch of salt, the lemon juice and butter along with the peas. Combine well.
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Step 5
Leave to cook for 5 minutes more and meanwhile make the breadcrumbs.
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Step 6
Add the slices of bread to the Ninja 3-in-1 and blend until breadcrumbs form.
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Step 7
Now add to the ninja foodi base bowl and combine with the olive oil, Italian seasoning, soy sauce and salt.
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Step 8
Once combined use the air crisp function on 200c for 6 minutes until nice and crispy.
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Step 9
Plate up your orzo and serve with a generous topping of the crispy breadcrumbs.
