creamy green orzo

Whilst there is plenty of truth behind the ‘eat your greens’ message, the reality of getting greens into the diet of children of all ages (and us adults alike) can be a different story. This creamy orzo recipe really packs a five-a-day punch, incorporating five different green vegetables. The creamy sauce and crunchy topping will appeal to even the fussiest of eaters.

RECIPE

Makes  2 adult portions / 2-4 child portions (age dependant)

Suitable from: 6 months

Ingredients

  • 400g/ 2 cups orzo*

  • half a head of broccoli finely chopped

  • 80g/ ½ cup frozen peas

  • 1 leek, finely sliced 

For the sauce:

  • 500ml/2 cups  milk or dairy-free milk alternative*

  • low salt stock cube made up with 150-200ml boiling water 

  • 3 frozen spinach cubes (defrosted)

  • half an avocado

  • 2 garlic cloves

For the topping:

  • 80g/1 cup cheddar cheese or dairy-free cheese of choice*

  • 50g/½ cup breadcrumbs or blitzed oatcakes or crackers (I love a cheesy oatcake)

  • optional seeds - I used ground sunflower seeds 

Method

  1. Preheat your oven to 180°C fan/ Gas mark 4.

  2. Add your dry orzo, and chopped vegetables into a medium rectangle casserole dish and mix to combine well.

  3. Place your spinach, avocado, milk, stock, and garlic in a blender. Blitz until smooth then pour over your pasta and vegetables.  Mix the orzo, vegetables and sauce together well.

  4. Place in the oven and cook for 20 minutes. Take out and mix the mixture, adding an extra splash of milk or water if needed.  Sprinkle your cheese and toppings of choice on top and bake for a further 15-20 minutes until bubbling and golden brown.

👍 High fibre gut happy recipe

👍 For fussy eaters who like to delve into mixed dishes, can be more texture averse and take out what they don’t like the look of, consider finely shredding your broccoli and leeks.  I use a blender if needed!

👍 Gluten-free*/Dairy free*/Egg-free/ Vegetarian/ Vegan*

nutrition know-how