My partner works nights, so I sometimes make something that I can enjoy in the day whilst he’s sleeping, but then the leftovers can be packed into a lunch box for him to take to work. This is one such thing, I can enjoy it hot in the day and he can have it cold to take to work. It is just as good cold as it is hot!
Ingredients:
1 bigĀ handfulĀ of spinach
lightly packed 1/2 cup ofĀ choppedĀ basil,
12 or so cherry tomatoes.Ā halved
1 cup orzo
2 cups stock
salt and black pepper
2 tbsp olive oil, plus extra for grilling tomatoes
1 tbsp balsamic vinegar
Method:
Toss the tomato halves inĀ oliveĀ oil and then place on a lined baking tray, sprinkle with salt and pepper and pop under a medium high grill for about ten minutes/ until the skin is wrinkled and starting to char. Whilst they are grilling, cook your orzo, bring the stock to the boil and add in the orzo, turn the heat down slightly and cook for about 7 minutes until tender, drain off any excess liquid. Take the tomatoes out from under the grill and combine in a large bowl with the rest of the ingredients, tossing together. You can enjoy this hot or allow it to cool and pack into lunch boxes.
Lucky man! I can imagine that would be every bit as nice cold as hot. Please tell me you made that beautiful bread… š
I did, Having a love affair with spelt flour at the moment.
Looks delicious!
Yum! I had to google ‘orzo’. I know it as risoni. It looks delicious.
In a few days after I hit the grocery store again and purchase the spinach, my little kitchen will everything I need to pack this wonderful lunch for myself. I think I may add thinly sliced onions and a little garlic, just because I like those ingredients in just about everything. Oh my I cannot wait! Thanks!
Onion and garlic addition sounds lovely, let me know how it goes.
yummm this looks amazing! and delicious and easy! Winning all round x
I’m finding the tastiest things have such simple and few ingredients š Thanks for inspiring the newbie chef in me!
Looks delicious! I have some Lebanese couscous and arugula that I have to use up, so I might make that little swap. Thanks for the tasty and easy-to-make recipe!