Christina Christofi
Suitable for vegetarians
October 14, 2024
Barley with peas, leeks and freshly grated cheese!
Prep Time
10
mins
Cook Time
20
mins
Serves
5
Ingredients
For the orzo:
- 1 leek, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 250 g orzo
- 30 ml ouzo
- 500 ml vegetable stock (1 cube dissolved in water)
- 100 g peas
- Salt and pepper to taste
For the sauce:
- 70 g spinach
- 1/3 bunch of basil leaves
- Juice and zest of 1/2 lemon
- 150 ml cream
- 100 g parmesan, grated
- Salt and pepper to taste
Toppings:
- Freshly ground black pepper
- 20 g grated parmesan
- Zest of 1/2 lemon
- 1 tbsp olive oil
Instructions
- Heat a saucepan over high heat. Add the olive oil, leek, and garlic, and sauté for about 5 minutes until softened.
- Stir in the orzo and deglaze with the ouzo, allowing it to evaporate completely.
- Pour in the vegetable stock and simmer for 10-15 minutes, stirring regularly, until the liquid is absorbed and the orzo is tender.
- While the orzo cooks, prepare the sauce: In a blender, combine the spinach, basil, lemon juice, zest, cream, grated parmesan, and salt and pepper. Blend until smooth.
- Once the orzo is cooked, add the peas and sauce. Remove from heat and mix well. Adjust seasoning with salt and pepper if needed.
- Serve topped with freshly ground black pepper, extra lemon zest, a drizzle of olive oil, and grated parmesan.
