Main Dishesdeliciouslyella
One-Pan Veggie & Butter Bean Orzo
A simple, midweek dinner that loads you up on veggies and plant protein. The coconut milk makes it deliciously creamy, and the leftovers make for a brilliant speedy lunch later in the week — simply reheat it gently over low heat with a drizzle of olive oil.
👥 4 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pan
📝 Preparation Steps
1
Place a large saucepan on medium heat and add the olive oil and a generous sprinkling of salt. Once it’s warm, add the onions and cook for ⏱️ 5 minutes, until softened.
olive oil1 tablespoon
2
Add the garlic and diced pepper and cook for a further ⏱️ 5 minutes, until the pepper starts to soften.
garlic3 cloves
3
Add the paprika and butter beans, cook for a minute or so before adding the orzo, stock and coconut milk. Bring to the boil, then turn the heat down to low, place the lid on the pan and simmer for ⏱️ 15 minutes, stirring it every ⏱️ 5 minutes or so.
orzo10 oz
4
Add the peas and cherry tomatoes, stirring them through. Cook everything for a further ⏱️ 5 minutes, until the tomatoes soften and the peas are cooked. Then stir through the basil and lemon juice and season to taste.
cherry tomatoes7 ozbasil0.7 ozlemon0.5
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