Orzo with Prawns, Tomato, and Marinated Feta
If you start with prawns in their shell, then keep a few heads on, just for the look. The marinated feta is lovely dotted over salads, so I tend to make a batch to keep in the fridge for up to a week. This is an edited extract from Ottolenghi Simple by Yotam Ottolenghi with photography by Jonathan Lovekin (Ebury Press).
If you start with prawns in their shell, then keep a few heads on, just for the look. The marinated feta is lovely dotted over salads, so I tend to make a batch to keep in the fridge for up to a week. This is an edited extract from Ottolenghi Simple by Yotam Ottolenghi with photography by Jonathan Lovekin (Ebury Press).
- Carbohydrate 2.68878999794896 g
- Cholesterol 0 mg
- Fat 0.308736666083402 g
- Fiber 0.986716652977983 g
- Protein 0.558566666046923 g
- Saturated Fat 0.0154824999811724 g
- Serving Size 1 1 Serving (14g)
- Sodium 2.4838333298816 mg
- Sugar 1.70207334497098 g
- Trans Fat 0.0601374998905643 g
- Calories 14 calories
Step-by-step
- In a bowl, mix the feta with 1/8 tsp chilli flakes, 2 tsp fennel seeds and 3 tsp oil. Set aside while you cook the orzo.
- Place a large sauté pan that has a lid on medium-high heat. Add 30ml oil, orzo, a pinch of salt and a good grind of pepper. Fry for 3-4 minutes, stirring frequently, until golden-brown, then remove from the pan and set aside.
- Return the pan to the same heat and add the remaining oil, 1/8 tsp chilli flakes and 2 tsp fennel seeds, the garlic and the orange peel. Fry for 1 minute or until the garlic starts to lightly brown, then add the tomatoes, stock, 200ml water, 1/2 tsp salt and plenty of pepper.
- Bring to a boil, then stir in the fried orzo. Cover, lower the heat to medium-low and simmer for 15 minutes, stirring once or twice throughout, until the orzo is cooked.
- Remove the lid and cook for a further 1-2 minutes until the mixture has the consistency of risotto.
- Add the prawns and cook for 2-3 minutes until they’re pink.
- Stir in the basil and serve at once with the marinated feta sprinkled on top.
A Weeknight Delight: Orzo with Prawns, Tomato, and Marinated Feta
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. My days are a whirlwind of meetings, school runs, and trying to squeeze in a workout here and there. But even amidst the chaos, I refuse to sacrifice good food. That's where recipes like this Orzo with Prawns, Tomato, and Marinated Feta come in – a lifesaver on busy weeknights. This recipe, adapted from a favorite cookbook, provides a burst of vibrant flavors in a relatively short cooking time. The salty feta, sweet tomatoes, and succulent prawns create a symphony of tastes that's both satisfying and surprisingly elegant.
The beauty of this dish lies not only in its deliciousness but also in its adaptability. I often adjust the ingredients based on what's fresh at the market or what I have on hand in my pantry. Sometimes I'll add a squeeze of lemon juice for extra zing, or a sprinkle of red pepper flakes for a little kick. The marinated feta is a game-changer; it adds a creamy tang that elevates the entire dish. I usually make a larger batch and store it in the fridge – it's fantastic on salads, as a spread on sandwiches, or even just enjoyed straight from the container! The process of making the feta is simple, and honestly, the delicious aroma is worth it in itself. I've found this recipe perfectly balances the savory and bright, and often find myself making it at least once a week.
One of my favorite things about cooking is the ability to create something beautiful and delicious out of simple ingredients. This orzo dish is a perfect example of that. It's a testament to the power of fresh, high-quality ingredients working together in perfect harmony. The vibrant colors – the deep red of the tomatoes, the bright green of the basil, the pearly white of the prawns – alone make this dish a winner. It's a meal that satisfies both my craving for flavorful food and my need for a quick and easy weeknight dinner.
Beyond the weeknight convenience, this Orzo recipe is also incredibly versatile. It can easily be scaled up or down to accommodate different guest counts. It's just as delicious served as a light lunch or as a side dish alongside grilled chicken or fish. I've even taken it to potlucks, and it's always a huge hit. The combination of textures – the tender orzo, the juicy prawns, and the creamy feta – creates a truly satisfying culinary experience that leaves everyone wanting more. It's a recipe that's become a staple in our home, and I hope it becomes one in yours too.
The best part? Clean up is a breeze! With minimal dishes to wash, this recipe allows me to enjoy my meal without the added stress of a sink full of dirty pots and pans. It's the perfect example of a delicious and efficient weeknight meal. It has helped to revitalize my love for cooking, reminding me that even amidst a busy schedule, creating something special for my family is entirely possible. It's an expression of love, a way to nourish my family, and a simple joy in my daily life, a tiny oasis in the bustling rhythm of a working mother's day.
This recipe isn't just about the food; it's about making time for yourself and your loved ones. It's a reminder that even amidst the hustle and bustle of everyday life, creating a beautiful and delicious meal can be a simple act of self-care and connection. So, next time you're looking for a quick, flavorful, and satisfying meal, give this Orzo with Prawns, Tomato, and Marinated Feta a try. You won't be disappointed.
