Green Greek One Pan Orzo
Mondays call for comfort and simplicity - orzo, the little rice-shaped pasta is so versatile, sucks up loads of flavour, and cooks really quickly. This dish packs in the veggies, is on the table in less than 30 minutes and is all cooked in one pan.
Thanks to @familyfork for showcasing that turkey is not just meant for Christmas.
Green Greek One Pan Orzo
Mondays call for comfort and simplicity - orzo, the little rice-shaped pasta is so versatile, sucks up loads of flavour, and cooks really quickly. This dish packs in the veggies, is on the table in less than 30 minutes and is all cooked in one pan.
Thanks to @familyfork for showcasing that turkey is not just meant for Christmas.
- Serves: 4
- Prepare: 20 Minutes
- Cook: 30 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC TURKEY?
From late summer our slow-grown turkeys live in large, airy barns that open on to green downland fields. Every day they can follow their natural instincts in this free-range environment - pecking at the grass and bales in the fresh air, enjoying a high quality, organic feed (a mix of wheat, barley and oats).
Ingredients
- 500g organic turkey mince or organic turkey thigh mince
- 6 -8 spring onions, sliced
- 2 cloves of garlic, thinly sliced
- 1tsp oregano
- 800ml organic chicken broth, plus an extra 200ml water
- 300g orzo
- 100g peas
- 100g green beans, chopped into thirds
- 100g tender stem broccoli, chopped into thirds
- 1 courgette, diced into 1cm cubes
- 75g feta
- 2tbs toasted pine nuts
- few leaves of mint
- 1/2 lemon zest
- salt and pepper for seasoning
Method
- In a wide saucepan or casserole suitable for the hob, heat some oil over a high heat and brown the turkey mince, in batches if necessary. Set aside
- Wipe out the pan, add a little oil, and over a low/medium heat, fry the onions and garlic until the raw garlic smell has gone
- Add the broccoli and green beans and 800ml of stock, bring to the boil rapidly
- Once cooking, add the orzo and oregano
- After 3 mins the orzo should be almost cooked so add the turkey, courgette, and peas and turn the heat down
- When the orzo is cooked (you may want to add a little more of the stock to prevent it from drying out) add the spinach and stir to wilt. Season to taste
- Remove from the heat and crumble over the feta. Sprinkle the pine nuts, mint, and lemon zest and finish with a drizzle of extra virgin olive oil
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WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC TURKEY?
From late summer our slow-grown turkeys live in large, airy barns that open on to green downland fields. Every day they can follow their natural instincts in this free-range environment - pecking at the grass and bales in the fresh air, enjoying a high quality, organic feed (a mix of wheat, barley and oats).