This one pot Orzo with Prawns, Leek and Chilli is our new go-to midweek supper. Full of flavour thanks to fresh garlic, lemon peel, spices, seeds, parsley and Lucy’s Lemon and Caper Dressing! Grab all the ingredients in your local Waitrose or order online and get cooking.
INGREDIENTS
4 tbsp Cotswold Gold Cold Pressed Rapeseed Oil
250g Orzo
2 medium Leeks, trimmed, washed and sliced
1 clove Garlic, crushed
½ tsp Chilli flakes
2 tsp Fennel seeds
2 strips Lemon peel
750 ml Vegetable stock
400g raw shelled Prawns
25g Flat leaf parsley, roughly chopped
Lucy’s Lemon and Caper Dressing
METHOD
- Heat the oil in a large saute pan over a medium heat. Add the orzo, pinch salt and a good grinding of salt and pepper. Fry for 3 - 4 minutes, stirring frequently until golden brown, then remove from the heat and transfer the orzo to a bowl and set aside.
- Return the pan to the heat and add the remaining oil. Add the leeks and fry for 3 - 4 minutes until they begin to soften. Add the garlic, chilli and lemon peel and cook for a further minute. Add the stock, ½ tsp salt and plenty of pepper. Bring to the boil then stir in the fried orzo. Cover then gently simmer for 15 minutes, stirring once or twice throughout so the orzo does not burn. Remove the lid and cook for a further 1 - 2 minutes, until the consistency is like a risotto. Stir in the prawns for 2- 3 minutes until they are pink and cooked. Gently Stir in the flat leaf parsley and a generous drizzle of dressing.
- Ladle into shallow bowls and top with an extra drizzle of dressing.