One pan orzo with Tenderstem^® broccoli and olives

by Georgina Hayden

Take a Greek adventure with Tenderstem^® broccoli by creating this simple yet delicious one-pan orzo dish, created by Georgina Hayden, author of Stirring Slowly and Taverna.

Georgina said: “This one pan wonder with Tenderstem^® broccoli is a tweak on a classic Greek recipe, kritharaki, variations of which can be found in most homes. You’ll often find it paired with meat but I love the simplicity of keeping it vegetarian - vegan even - if you leave out the halloumi at the end. Based around mostly store-cupboard ingredients, adding a versatile vegetable like Tenderstem^® broccoli to this recipe makes a delicious and quick after-work dinner. It is also hugely popular in our family, across all ages – even my toddler can’t get enough.”

Preparation time

5 minutes

Cooking time

30 minutes

Serves

Ingredients

3 tablespoons olive oil
½ bunch basil, leaves picked and stalks finely chopped
2 garlic cloves, peeled and sliced
¼ teaspoon red chilli flakes
1 litre vegetable stock
1 x 400g can chopped tomatoes
Sea salt and freshly ground black pepper
200g Tenderstem^® broccoli
75g pitted green olives
200g orzo
60g halloumi, grated

Method

Place a large saucepan on a medium heat. Drizzle in the olive oil and fry the chopped basil stalks, sliced garlic and chilli for a minute or two until golden. Add the vegetable stock and tomatoes and bring to the boil. Season well, then reduce the heat and simmer for 10 minutes.
Roughly chop the Tenderstem^® broccoli and olives. When the sauce is ready stir them into the pan, along with the orzo and bring it back to the boil. Reduce the heat to low, cover with a lid and cook for 18-20 minutes, until the orzo is cooked through. When it is ready, taste and tweak the seasoning, drizzle in a little more oil and tear in the reserved basil leaves. Finish with the grated halloumi and serve.

More ways to cook Tenderstem^®