Friday, 26 September 2014

Spinach Risone: A One Pan Meal

There are times when I really just want to stretch out on the sofa, a glass of wine in hand, instead of cooking dinner. But eventually hunger pangs will send me off on a small journey to explore what's in the garden and pantry.
This is the meal I rustled up with what was on hand last night. It ticked  all my boxes for simple, healthy and fast. The dedicated meat eater in our house preferred his sausages! And we shared a green salad.


1 tsp butter
1 tsp oil
1 small red onion finely chopped
1 clove of garlic finely chopped
1/2 cup of risone
1 bay leaf
1 cup of hot vegetable /chicken stock
a dash of hot chilli sauce
1 tablespoon of IAMSAUCE
1 tbsp of coconut cream powder
1 cup of chopped spinach
Another splash of IAM sauce and freshly ground black pepper to taste

In a large frying pan, over a moderate heat, fry the onion and garlic in the olive oil and butter.
When they are golden add the bay leaf and continue to fry for 1 minute.
Add orzo, stir and toast for another 1-2  minutes;
Add the hot chicken//vegetables stock.
Bring to the boil and stir in the hot chilli sauce, coconut cream powder and 1 tablespoon of IAMSAUCE
Simmer uncovered (stirring from time to time) until all the stock is absorbed and the risone is tender.
Fold in the spinach and continue to cook for a few minutes util it has wilted.
Add black pepper and another splash of IAMSAUCE to taste.

I think the addition of some toasted pine nuts would have made this recipe even nicer but I had none on hand.

IAMSAUCE (  the capitals and joined words are not a typo! That's how it's called) is one of those useful store cupboard sauces full of Asian flavours that you can pour over foods like fish and chips, salad, rice and sushi veges.

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