Leek, Lemon and Mushroom Orzo

EARTHY WITH A CITRUS KICK

This is a super easy, full of goodness recipe which will be ready in just 25 minutes. As autumn is now approaching, this recipe tastes like the definition of wholesome and comforting!

If you try this recipe and love it, make sure to tag me in your Instagram posts @the_happy_oat! I would love to see your creations!

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Serves: 4. Cooking/Preparation Time: 25 minutes

INGREDIENTS

• 1 leek (thinly sliced)

• 2 garlic cloves (crushed)

• 250g mushrooms (sliced)

• 1 tsp mixed herbs

• 1 tsp sage

• 350g orzo

• 1 lemon (zest and juice)

• 400g tin butter beans (drained and rinsed)

• 50ml light double cream

• 4 tbsp of grated parmesan or nutritional yeast

• 1-2 tbsp truffle oil (optional)

• Parsley to garnish

METHOD

1. In a large frying pan, heat a drizzle of olive oil and fry your leek, garlic and herbs for about 10 minutes on a medium heat until soft.

2. Next add in your mushrooms and fry for a further 3-4 minutes until mushrooms become soft - season with salt and pepper as required.

3. Meanwhile, cook your orzo in a separate pot according to packet instructions.

4. Once orzo is cooked, drain any excess water then add the butterbeans to the orzo along with the lemon zest and juice and combine together.

5. Add your orzo mix to your leek mixture and stir in your cream, parmesan and optional truffle oil.

6. Once combined, garnish with fresh parsley and serve hot. Enjoy!

Happy Cooking!

Ruth xxx