Allergens
Gluten
Lactose
Sulfiet
MosterdOrzo with Cauliflower and Mushrooms
Orzo is rice-shaped pasta and I love cooking with it. This time, I'm making a vegetable-rich dish with roasted cauliflower, sautéed chestnut mushrooms, fresh spinach, cherry tomatoes, and crunchy green beans, all mixed with this al dente orzo. I will prepare a red onion, fresh thyme & mustard sauce separately, which adds extra depth to the dish. Topped with Parmesan cheese that melts beautifully over the orzo when warmed at home. Enjoy!
Cauliflower, chestnut mushrooms, red onion, cherry tomatoes, green beans, spinach, garlic, fresh thyme, Parmesan cheese, cream, orzo pasta (wheat flour), Dijon mustard, pepper and salt, sunflower oil.
Allergens: gluten, koemelk, lactose, mosterd, sulfiet.
Microwave
Heat the orzo loosely covered or with a plastic lid for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the orzo covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Plastic containers and lids cannot go in the oven, transfer to an oven dish.
Average weight: 540 g
