Cook Fast, Eat Well : 5 ingredients, 10 minutes, 160 recipes by Sue Quinn

Author:Sue Quinn [Quinn, Sue]
Language: eng
Format: azw3
Publisher: Murdoch Books
Published: 2017-06-28T04:00:00+00:00

200 g (7 oz) orzo

Enough vegetable stock cubes or bouillon powder to make 750 ml (26 fl oz/ 3 cups) stock

1 tablespoon tomato paste (concentrated purée)

75 g (2½ oz) cavolo nero

200 g (7 oz) tomatoes

Boil 1 litre (35 fl oz/4 cups) water in the kettle. Meanwhile, slice the cavolo nero, discarding any tough stalks. Roughly chop the tomatoes.

Pour 750 ml (26 fl oz/3 cups) boiling water into the saucepan and add the stock, orzo, cavolo nero, tomatoes and tomato paste. Generously season with salt and pepper. Gently boil for 7–8 minutes, stirring frequently to prevent sticking, until the orzo is tender. Add more boiling water if too thick. Taste for seasoning before serving.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.