creamy leek & portobello mushroom orzo

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Step 1

1. Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the diced onion, sliced leek, garlic and a pinch of salt. Mix well and cook for 5-10 minutes until the onions and leeks become soft.

Step 2

2. Once the onions and leeks have become soft, add the chopped mushrooms. Mix well and cook for 5-10 minutes until the mushrooms reduce in size and become soft.

Step 3

3. At this point, stir through the miso paste and orzo. Cook for a couple of minutes before covering with the boiling stock water and coconut milk. Leave to cook for 5 minutes, or until the orzo feels cooked and absorbs the liquid.

Step 4

4. Once the orzo feels soft and has absorbed all of the water, mix everything together, adding more water if ever the mixture ever needs it.

Step 5

5. Serve with some cracked fresh pepper on top.

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