Toasting the orzo brings out its nutty flavour, which goes really well with the gentle spices in this dish
Ingredients
200g orzo
3 tbsp olive oil
2 onions, finely diced
2 garlic cloves, finely chopped
1 tsp cumin seeds
700ml vegetable stock
300g spinach
10g parsley, roughly chopped
200g vegan yogurt (we used Oatly Oatgurt)
15g dill, roughly chopped (plus a few sprigs to garnish)
1 tbsp olive oil, plus a drizzle
½ lemon, zested and juiced
1 tsp aleppo chilli flakes, plus a little extra to serve
Step by step
Heat a deep, lidded frying pan over a medium heat. Once hot, toast the orzo, stirring constantly, until it becomes a nutty brown colour. Transfer to a bowl.
Heat the olive oil in the same pan. Once shimmering, cook the onions for 12-15 mins or until softened and the edges are golden. Stir in the garlic and cumin seeds. Cook for 2-3 mins or until fragrant, then stir in the toasted orzo, coating it well in the oil. Pour in the stock, bring to a boil, then add the spinach, put on the lid and reduce to a simmer. Cook for 15 mins, stirring every so often.
While the orzo cooks, prepare the dill yogurt. Mix all the ingredients in a small bowl, then season well with salt and pepper, and serve alongside the orzo. Scatter with the parsley to serve.
