Serves:
4 people
Cooking Time:
30 minutes
Ingredients
- 2 tablespoons olive oil
- 1 onion , finely diced
- 2 garlic cloves , minced
- ½ cup sun-dried tomatoes
- ½ teaspoon salt
- ¼ teaspoon paprika
- 1 cup dry orzo pasta
- 10½ oz leftover cooked turkey or chicken , diced small
- 2 tablespoons white wine
- 2 cups hot chicken stock (from a cube)
- 1 cup sour cream
- 2 cups fresh baby spinach
- 2 tablespoons freshly grated Parmesan cheese to serve
- Lemon zest
- Salt and pepper to season to taste
Instructions
- Preheat the oven to 400F. Heat a tablespoon of oil in a large casserole dish or Dutch oven.
- Add the onion and stir to coat in the oil. Cover the pot and cook the onion over very low heat for 10-15 minutes, stirring occasionally. The onion should be soft.
- Stir in the minced garlic, chopped sun-dried tomatoes, salt and paprika. Sauté for a few minutes.
- If the pan is getting a bit dry you can deglaze it with a splash of white wine (or chicken stock) but that is optional.
- Add the orzo pasta and stir to toast in the oil and seasonings.
- Stir in the diced turkey
- Pour in the stock and bring to a simmer, scraping the bottom of the pan (orzo has a tendency to stick).
- Add or sour cream and stir to combine.
- Cover the pot and transfer to the oven (look in recipe notes if you want to cook on the hob) and cook for 12-15 minutes, stirring halfway.
- Uncover the pot and use a wooden spoon to give it a good stir. The orzo should be cooked and the dish creamy and delicious.
- Add handfuls of fresh spinach, stirring into the creamy orzo until it wilts.
- Add the grated Parmesan and check the seasoning, adding salt and pepper if needed.
