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      • Lemon orzo with planted.skewers

      Duration: 30 Min
      Level: Easy

      Ingredients

      For how many people?
      4
      400g
      planted.skewers Herbs
      For the lemon and garlic sauce
      50g
      Olive oil
      30g
      Lemon juice
      5g
      Finely grated garlic
      5g
      finely chopped fresh parsley
      3g
      salt
      2g
      Pepper
      For the Mediterranean orzo
      200g
      Orzo pasta
      500g
      Vegetable broth
      100g
      Coarsely chopped baby spinach leaves
      50g
      finely chopped sun-dried tomatoes
      20g
      Olive oil
      10g
      Lemon juice
      10g
      chopped fresh parsley
      2g
      salt
      1g
      Pepper

      Products in this recipe

      planted.skewers
      Herbs

      Preparation

      1. Remove the skewers from the packaging, brush with a little olive oil and leave to cool to room temperature.
      2. In a small bowl, whisk together the olive oil, lemon juice, garlic, parsley, salt and pepper. Adjust the seasoning to taste.
      3. To cook the orzo, bring the vegetable stock to the boil in a medium saucepan, add the orzo and cook according to the packet instructions (usually 8-10 minutes), stirring occasionally.
      4. Drain off the excess liquid and place the orzo in a large bowl.
      5. Stir in the olive oil, lemon juice, baby spinach, sun-dried tomatoes, parsley, salt and pepper while the orzo is still hot. Set aside for later.
      6. Preheat a grill or grill pan over a medium to high heat. Cook the planted skewers for 8-10 minutes, turning occasionally, until the pieces are nicely caramelized and lightly charred.
      7. Transfer the orzo to a serving dish.
      8. Place the plant skewers on top and drizzle with the lemon-garlic sauce.
      9. Garnish with a sprinkling of parsley.

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