Whip up a herby basil and garlic butter and stir it through orzo for this easy, oven-baked dish. Bake with cherry tomatoes and serve with juicy king prawns for extra deliciousness.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.5 g||4.4 g|
|Protein||7.5 g||22.5 g|
|Salt||1.22 g||3.66 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Boil a kettle
Peel the garlic and roughly tear the basil, including the stalks (reserve a couple of leaves for garnish)
Add the garlic, torn basil and a large knob of butter to a food processor and pulse until blitzed but not smooth – this is your green butter
Dissolve 1/2  Knorr vegetable stock cube in 350ml [550ml] boiled water – this is your stock
Chop the cherry tomatoes in half
Add the orzo, stock and half the green butter to an ovenproof dish and gently stir it all together
Place the chopped tomatoes evenly on top of the orzo, they should sink down under the stock
Season with a generous crack of black pepper
Put the dish in the oven for 18-20 min or until the stock has been absorbed – this is your tomato orzo
Whilst the orzo is in the oven, use this time to clear up, set the table, have a cup of tea or simply chill!
Once the stock is nearly fully absorbed, heat a large, wide-based pan (preferably non-stick) over a medium-high heat
Once hot, add the remaining green butter to the pan and cook for 1 min
Add the king prawns and cook for 3-4 min or until cooked through – these are your garlicky prawns
Serve the garlicky prawns over the top of the green butter orzo, tear in the remaining basil and season with a crack of black pepper