Orzo with prawns, tomato and marinated feta
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 can chopped tomatoes
- 3 garlic cloves crushed
- 75 ml olive oil
- 200 pieces
- â½ tsp chilli flakes
- 4 tsp fennel seeds toasted, lightly crushed
- 250 g orzo
- 3 strips of finely shaved orange peel
- 500 ml vegetable stock
- 400 g uncooked shelled prawns
- 30 g basil leaves roughly sliced
- Carbohydrate 2.68878999794896 g
- Cholesterol 0 mg
- Fat 0.308736666083402 g
- Fiber 0.986716652977983 g
- Protein 0.558566666046923 g
- Saturated Fat 0.0154824999811724 g
- Serving Size 1 1 Serving (14g)
- Sodium 2.4838333298816 mg
- Sugar 1.70207334497098 g
- Trans Fat 0.0601374998905643 g
- Calories 14 calories
In a bowl, mix the feta with ¼ tsp chilli flakes, 2 tsp fennel seeds and 3 tsp oil. Set aside while you cook the orzo. Place a large sauté pan that has a lid on medium-high heat. Add 30ml oil, orzo, a pinch of salt and a good grind of pepper. Fry for 3-4 minutes, stirring frequently, until golden-brown, then remove from the pan and set aside. Return the pan to the same heat and add the remaining oil, ¼ tsp chilli flakes and 2 tsp fennel seeds, the garlic and the orange peel. Fry for 1 minute or until the garlic starts to lightly brown, then add the tomatoes, stock, 200ml water, ¾ tsp salt and plenty of pepper. Bring to the boil, then stir in the fried orzo. Cover, lower the heat to medium-low and simmer for 15 minutes, stirring once or twice throughout, until the orzo is cooked. Remove the lid and cook for a further 1-2 minutes until the mixture has the consistency of risotto. Add the prawns and cook for 2-3 minutes until they’re pink. Stir in the basil and serve at once with the marinated feta sprinkled on top.
