Lemon broccoli olive orzo

It might be raining but the kitchen feels springy today with this very simple one pan broccoli & lemon orzo. Complete with olives and a spoon of cream cheese to make it extra creamy. This takes 15 minutes and is perfect alongside some grilled chicken or fish. Serve 2 100g orzo 100g broccoli, finely chopped 50g olives, pitted and roughly chopped 1 tbsp cream cheese 1 lemon, zest & juice Salt 500ml chicken/veg stock 2 garlic cloves, grated 1 large sprig of mint, leaves stripped & chopped Olive oil 1. In a pan, add a drizzle of oil over medium heat and then add the garlic. Let it sizzle for 30 seconds then add the broccoli and orzo. Season with salt. Stir, cover with stock and simmer for 15-20 minutes until most of the stock has absorbed and the orzo is cooked. Stir in the olives, lemon juice, zest, cream cheese, mint. Top with black pepper and olive oil.

Good

% Daily Values based on a 2,000 calorie diet