Directions
- 1Heat olive oil in a pan and cook the thinly sliced leeks on medium heat until golden and caramelised.
- 2Add the garlic, salt, and pepper to the leeks and season.
- 3Stir in the orzo.
- 4Add vegetable stock and simmer for 10 minutes, stirring occasionally.
- 5Add drained cannellini beans, lemon juice, lemon zest, and a big pinch of salt.
- 6Stir and cook for another minute.
- 7Serve with vegan cream, chilli flakes, a drizzle of oil, fresh chopped parsley, and toasted pine nuts.
Ingredients
- olive oil
- 2 medium leeks
- 2 cloves of garlic
- pinch salt
- pinch pepper
- 200 g orzo
- 750 ml vegetable stock
- 1 can cannellini beans
- 1 lemon
- 1 lemon
- pinch salt
- vegan cream
- chilli flakes
- drizzle oil
- fresh parsley
- 10 g toasted pine nuts
Equipment
pan
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