Directions
- 1Sauté onion, chili, celery, carrot, and garlic in olive oil until softened. Season with salt.
- 2Add veggie mince and cook for 3–5 minutes.
- 3Deglaze with broth, stir in tomato passata. Add remaining broth, orzo, and cinnamon; simmer for 10 minutes, stirring occasionally.
- 4Stir in mint, adjust seasoning.
- 5Serve with parmesan cheese.
Ingredients
- 200 g orzo
- 250 g veggie mince
- 200 ml tomato passata
- 0.5 onion
- 1 mild chili
- 1 celery stick
- 1 carrot
- 4 garlic cloves
- 500 ml broth
- 1 dash cinnamon
- 1 few sprigs fresh mint
- 1 dash olive oil
- 1 pinch salt
- 0 parmesan
Equipment
panspoonknifegrater
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