Sweet Potato and Bacon Orzo
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Sweet Potato and Bacon Orzo

Sweet Potato and Bacon Orzo

with Spinach

Looking for a tasty midweek dinner option? Try cooking up our Sweet Potato Orzo in just 20 minutes for a balanced and tasty dinnertime.

Allergens:
Cereals containing gluten
•Sulphites
•Milk
•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

180

Orzo

(Contains Cereals containing gluten May contain Soya, Egg)

15

Cider Vinegar

(Contains Sulphites)

125

Baby Plum Tomatoes

1

Chicken Stock Powder

200

Diced Sweet Potato

60

British Smoked Bacon Lardons

1

Chives

1

Dried Thyme

75

Creme Fraiche

(Contains Milk)

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

125

Baby Spinach

1

Chilli Flakes

Not included in your delivery

100

Water

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Nutritional information

Energy (kcal)706 kcal
Energy (kJ)2954 kJ
Fat26 g
of which saturates11 g
Carbohydrate100 g
of which sugars9 g
Protein27 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Medium Saucepan
•Bowl

Instructions

Cook the Veg
1

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.

Cook the Orzo
2

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!

Add the Spinach
3

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.

Make it Creamy!
4

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!

Finish Up
5

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
6

Serve the orzo in bowls. Snip over the remaining chives and finish with a sprinkle more chilli flakes, if liked. Enjoy!