Ingredients
125g orzo
200g large prawns
100g feta - cubed and tossed with 1/8 tsp chilli flakes, 1 tsp fennel seeds (ideally toasted and crushed) and 1 tbsp olive oil
2 cloves of garlic
2 small strips of orange peel
1/8 tsp chilli flakes
1 tsp fennel seeds (ideally toasted and crushed)
1 tbsp olive oil
250ml veg stock + 100ml water
15g basil leaves
half a tin of tomatoes
Method
Fry the orzo in a tbsp of oil for 3-4 minutes until toasted and set aside. Fry oil/chill/fennel seeds/garlic/orange skin for a minute and then add tomatoes, stock, water and salt and pepper. Cover and simmer for 15-20 minutes until the orzo is cooked. Remove the lid and simmer until the consistency is risotto-like. Add the prawns and cook for another 1-2 minutes. Stir in the fresh basil and serve scattered with the marinated feta.
Serve with some sautéed mushrooms on the side if you have them.