Orzo with prawns, tomato and marinated feta

We didn’t have any orzo when we made this so used linguini!

Ingredients: (Serves 4)

• 200g Feta, broken into 1-2cm pieces
• ½ tsp chilli flakes
• 4 tsp fennel seeds, toasted and lightly crushed
• 75ml olive oil
• 250g orzo
• 3 garlic cloves, crushed
• 3 strips of finely shaved orange skin
• 1 x 400g tin of chopped tomatoes
• 500ml vegetable stock
• 400g raw shell off prawns
• 30g basil leaves, roughly shredded
• Salt and black pepper

Method

1. Mix the feta with the ¼ tsp of chilli flakes, 2 tsps of the fennel seeds and 1 tablespoon of the oil in a bowl and set aside.
2. Place a large sauté pan (which has a lid) on a medium high heat. Add 2 tablespoons of oil, orzo, 1/8 tsp of salt and a good grind of pepper.  Fry for 3-4 minutes, stirring frequently, until golden-brown, then remove from the pan and set aside.
3. Return the pan to the same heat and add the remaining 2 tablespoons of oil, ¼ tsp chilli flakes and 2 tsps of fennel seeds, the garlic and the orange skin. Fry for 1 minute, until the garlic starts to lightly brown, then add the tomatoes, stock, 200ml of water, ¾ tsp of salt and plenty of pepper. Cook for 2-3 minutes, or until boiling, then stir in the fried orzo. Cover, then lower the heat to a medium low and leave to simmer for 15 minutes, stirring once or twice throughout so the orzo is cooked. Remove the lid and cook for a further 1-2 minutes, until the consistency is like a risotto. Stir in the prawns for 2-3 minutes until they are pink and cooked. Stir in the basil and serve at once, with the marinated feta sprinkled on top.

Helen Edwardson