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๐๐ Warming Mushroom Orzo
Recipe:
INGREDIENTS:
โญ๏ธ extra virgin olive oil
โญ๏ธ 2 banana shallots, finely chopped
โญ๏ธ 1 stick celery, finely chopped
โญ๏ธ 2 garlic cloves, minced
โญ๏ธ 450g orzo pasta
โญ๏ธ 250ml dry white wine
โญ๏ธ 900ml hot vegetable stock
โญ๏ธ 350g mixed mushrooms, sliced
โญ๏ธ 10g tarragon, leaves picked & finely chopped
โญ๏ธ juice of 1/2 lemon
โญ๏ธ 1 tbsp vegan butter
โญ๏ธ sea salt & freshly ground black pepper
โญ๏ธ to serve: wild rocket, lemon zest
METHOD:
1. Heat a large frying pan over a medium heat and add the olive oil. Once hot, add the shallots, celery and a pinch of salt and fry for 6-8 minutes, or until lovely and soft. Add the garlic and fry for a further minute or so, just to soften.
2. Stir the orzo into the pan to coat it in the oil, then add the white wine and stir well until it has been fully absorbed by the orzo. Next, add the stock a ladleful at a time, stirring constantly in between, until it also has been absorbed by the orzo. Once all the stock has been absorbed, the orzo should be tender but retain a little firmness in the centre. If you find it is still too firm, add a little more stock. Taste and adjust the seasoning, if needed.
3. Meanwhile, heat a dry griddle pan (or just another frying pan) over a medium-high heat. Fry the mushrooms for 3-4 minutes each side, or until nice and golden. Transfer to a bowl and combine with a drizzle of olive oil, the chopped tarragon, lemon juice and a good pinch of salt and black pepper.
4. Stir the butter through the orzo, then divide between bowls. Finish with a handful of rocket, the marinated mushrooms, a grating of lemon zest and a good crack of black pepper.
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