Looking for a tasty midweek dinner option? Try cooking up our Sweet Potato Orzo in just 20 minutes for a balanced and tasty dinnertime.
Diced Sweet Potato
Baby Plum Tomatoes
Chicken Stock Powder(ContainsCelery)
Grated Italian Style Hard Cheese(ContainsMilk, Egg)
Preheat your oven to 200°C, bring a large saucepan of water to the boil with 0.25 tsp salt for the orzo. Pop the diced sweet potato, cherry tomatoes and bacon lardons on a large baking tray and drizzle with oil. Season with salt and pepper, sprinkle over the thyme, toss to coat then spread out and roast on the top shelf of your oven until soft and golden, 20-25 mins, turning halfway.
Meanwhile, add the chicken stock and orzo to the boiling water, reduce the heat to medium and cook until just tender, 10-12 mins, then reserve the cooking water (see ingredients for amount) and drain the orzo in a sieve. Keep the pan, we will use it next!
When the orzo is done, allow it to drain really well. Return the (now empty) saucepan to medium heat and add the cider vinegar, drained orzo and a pinch of chilli flakes (careful, they're hot! You can always add more later). Cook, stirring, for a minute, then stir in the reserved water and spinach. Keep stirring until the spinach has wilted, 2-3 mins.
Now stir in the creme fraiche - keep stirring! TIP: The more you stir, the creamier the orzo will become! Cook for another 2-3 mins then remove the pan from the heat. TIP: Stir in a splash more hot water if it seems a bit dry - you are looking for the consistency of risotto!
Carefully fold through the roasted vegetables and bacon and the hard Italian cheese. Use scissors to snip in half the chives. Season to taste with salt, pepper or chilli flakes if needed.
Serve the orzo in bowls. Snip over the remaining chives and finish with a sprinkle more chilli flakes, if liked. Enjoy!