Orzo with Cauliflower and Mushrooms

This is yesterday's meal, just as delicious today and €1 cheaper! Individually packed in sustainable disposable packaging. Orzo is rice-shaped pasta that I love to cook with. 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 prepare a separate red onion, fresh thyme & mustard sauce that 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.

Oven — 200°C, 15-20 minMarleen's choice

Heat the orzo covered with an ovenproof plate or aluminium foil for 15-20 minutes. Plastic containers and lids cannot go in the oven, transfer to an oven dish.

Energy92,91 kcal

Protein4,48 g

Fat2,55 g

of which saturated1,37 g

Carbohydrates11,92 g

Dietary fibre2,12 g

Salt0,22 g

Average weight: 540 g