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One-Pan Leek & Butter Bean Orzo
This one-pan wonder is a comforting, fuss-free dish that's easy to make and filled with gentle, nourishing flavours. It’s our go-to cosy recipe for a rainy evening, for when you’ve been feeling under the weather and need a pick-me-up, or for a hearty midweek meal.
👥 4 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●casserole dish
- ●bowl
📝 Preparation Steps
1
Warm 2 tablespoons of olive oil in a large sauté pan or shallow casserole dish set over medium heat. Add the garlic and cook for 2–⏱️ 3 minutes, until just golden.
olive oil2 tablespoons
2
Add the celery, leeks, fennel and a pinch of salt. Cook gently for 15–⏱️ 20 minutes until softened.
leeks2large fennel1
3
Tip in the orzo, butter beans (along with the stock from the jar), 600ml boiling water and lemon zest. Simmer for 6–⏱️ 8 minutes until just cooked, adding the peas for the final minute (don’t worry if it seems slightly undercooked, it will keep cooking in the residual heat).
orzo10.6 ozlemon1
4
Before serving, stir in the lemon zest, juice and chives. Divide between bowls, then scatter over a pinch of sea salt flakes, plenty of black pepper and drizzle with olive oil.
lemon1chives0.5 ozolive oil2 tablespoons
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