Creamy Mushroom Orzo
- 50g vegan spread
- 1 small onion, finely diced
- 1 garlic clove, diced
- 350ml hot fresh vegetable stock
- 150ml Alpro This Is Not Whole M*lk
- 125g orzo
- 2 bay leaves
- 10 sprigs of thyme, leaves picked
- 3 garlic cloves, sliced
- 300g chestnut or brown mushrooms, sliced
- handful of parsley, chopped
- 60g spinach leaves
- 30g vegan parmesan, plus extra to serve
Add 35g of the spread to a medium sized saucepan, set over a medium heat then add the onion and diced garlic, and cook, stirring often, for 12-15 minutes until the onions are soft and translucent but not brown. Add a splash of water if they begin to catch.
Combine the hot stock with the Alpro This Is Not M*lk.
Add the orzo, bay leaves and half the thyme to the onions and stir for 2 minutes. Then, gradually add the warm stock and This Is Not M*lk mixture one ladle at a time, stirring often and adding the next ladle once all has been absorbed and the orzo is just cooked – this will take around 15 minutes.
When the orzo is almost cooked, melt the remaining vegan spread in a frying pan and set over a medium-high heat. Add the sliced garlic, mushrooms, remaining thyme and cook, tossing regularly until golden, then stir in the fresh herbs.
Once all the liquid has been absorbed and the orzo is tender remove from the heat, stir in the spinach, vegan cheese and half the mushrooms then divide between two warm bowls. Top each bowl with the remaining mushrooms and serve with extra vegan cheese, if you like.