Freddie Slipper

My first cooking adventure in months.
Green orzo - zucchini, spinach, leek and dill with LOTS of feta. (Freddie’s recipe written at the bottom)

*please note the wall of spiders I encountered trying to get this picture*

This is my first time cooking with orzo and it did not disappoint. Its somewhere between pasta and rice for when you can’t decide and only needs one pan (less washing up).

This was so easy and can be adapted based on what you have in your fridge. I’d recommend sticking to this as a base and adding different veggies or cheeses accordingly;
1) sauté one brown onion
2) add in the veggies and season
3) add 1.5 cups of orzo and 4 cups of boiling stock
4) cover and simmer for 6 minutes ish
5) garnish with herbs, cheese and some oil

Freddie’s green orzo recipe:
Ingredients:
2 leeks (thinly sliced in rounds)
Olive oil
3 zucchini’s (grated)
Salt and pepper
Chili flakes
2 large cloves of garlic (diced)
1.5 cups Orzo
4 cups hot stock (any)
200g spinach
2 lemons (zest and juice)
Dill
Feta cheese or ricotta

1. Add olive oil to a deep pan on medium heat
2. Sauté the leeks in the olive oil till soft
3. Add the zucchini and season with salt, pepper and chilli flakes. Stir until the zucchini decreases in size and becomes more translucent.
5. Add the garlic and cook for a few minutes stirring regularly.
4. Add half the lemon zest and half the lemon juice.
5. Add the orzo and stir it through. Then pour in the hot stock and cover the pan with a lid.
6. Cook covered on medium heat for 4 minutes. Check the orzo and stir to unstick any orzo from the pan. Add more stock if it looks dry and cover again for another few minutes (until the orzo is soft but has a slight bite).
7. Stir in the dill and spinach and let it wilt.
8. Season as necessary and top with the rest of the lemon zest, lemon juice and feta cheese/ricotta.
9. Enjoy.

#freddiestips
- top with a grilled chicken thigh or seared salmon for extra protein (could also sprinkle nuts)
- recommend adding artichokes or green peas for extra flavour
- celery can be added with the leek
- storing through cream fresh is a nice way to make it more creamy
- add extra dill, chilli flakes and lemon to serve