Toasted orzo with cherry tomatoes

Toasting the orzo before adding the stock brings a lovely nutty flavour to this dish, but if you’re short on time you can skip this step.

SERVES 2 PREP 10 mins COOK 25 mins EASY V

150g orzo

2 tbsp olive oil

250g cherry tomatoes

2 large garlic cloves, inely chopped 1/2 tsp chilli lakes

500ml low-sodium vegetable stock 10g basil leaves, torn 125g ball mozzarella, to serve

(optional)

Put a large, deep, lidded frying pan on a medium heat. Once hot, tip in the orzo and dry-toast for 5-6 mins, stirring frequently to get an even colour. Once it turns a toasty brown colour, tip into a heatproof bowl and set aside.

Pour the oil into the pan. Once hot, add the cherry tomatoes and cook for 8-10 mins until blistered and the juices begin to release. Scrape in the garlic and chilli flakes, and cook for 2 mins until softened. Tip the toasted orzo back into the pan and mix well. Season lightly with salt and pepper, then pour over the stock. Bring to a boil, then reduce to a simmer and cook with the lid on for 20 mins.

Remove from the heat, then stir in most of the basil. Tear the mozzarella into pieces and scatter over the orzo, if using, along with the remaining basil. Serve straightaway with a grinding of black pepper, if you like.

GOOD TO KNOW healthy • vegan • low cal • ibre •

1 of 5-a-day

PER SERVING 438 kcals • fat 13g • saturates 2g • carbs 64g • sugars 7g • ibre 7g • protein 12g • salt 0.7g