Creamy Orzo with Veggie Balls
If you're a fan of quick, painless meals, then you'll absolutely love this creamy orzo with veggie balls! It's comforting, cozy, and super delicious.
Ingredients
- 200 g orzo
- 250 ml soy vegetable cooking cream e.g. Alpro Cuisine
- 200 g canned crushed tomatoes
- 50 ml dry white wine or replace with water or vegetable stock for an alcohol-free version
- 300 ml water or vegetable stock
- 2 tbsp olive oil
- basil fresh or dry, to taste
- salt and pepper to taste
- 8 Naturli veggie balls
Instructions
- To cook the veggie balls, simply toss them on an oven tray just as they are - frozen - and bake them at 200C (400F) for 15 minutes.
- Heat the oil in a large pan. Add the orzo and cook it over medium heat for 1 minute, stirring constantly.
- Add the wine, water or vegetable stock, cooking cream and the crushed canned tomatoes. Add the seasonings.
- Simmer for 10 minutes, or until all of the liquid is absorbed. Stir regularly so it doesn't stick to the bottom of the pan.
- Serve with the veggie balls on top.
Notes
Bake the veggie balls from frozen at 200C (400F) while the orzo simmers so both finish together. Store leftovers in an airtight container in the fridge for up to 3 days; add a splash of water when reheating, as the orzo keeps thickening.