Caramelized Onion Orzo

40 mins
Serves 4
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Directions

  1. 1Heat the olive oil in a large deep pan over medium heat.
  2. 2Add the onions with a pinch of salt and cook slowly for 20–25 minutes, stirring occasionally, until golden brown and sticky.
  3. 3Stir in the garlic and thyme leaves and cook for 1 minute until fragrant.
  4. 4Pour in the white wine and let it bubble, scraping any sticky bits from the bottom. Cook for 2–3 minutes.
  5. 5Add the orzo and stir for 2 minutes until lightly toasted.
  6. 6Pour in the hot stock, bring to a gentle simmer and cook for 12–15 minutes, stirring frequently, until the orzo is tender and creamy.
  7. 7Whisk together the silken tofu, nutritional yeast and vinegar until smooth.
  8. 8Stir through the orzo until silky. Season well.
  9. 9Mix the pesto and olive oil together.
  10. 10Divide the orzo between bowls, drizzle over the pesto oil and finish with chives and cracked black pepper.

Ingredients

  • 2 tbsp olive oil
  • 4 large onions, thinly sliced
  • 3 garlic cloves, minced
  • 250 ml white wine
  • 0.5 bunch thyme
  • 400 g orzo
  • 1.25 L vegetable stock
  • 300 g silken tofu
  • 25 g nutritional yeast
  • 1 tsp red wine or balsamic vinegar
  • Salt
  • pepper
  • 1 tbsp green pesto
  • 2 tbsp extra virgin olive oil
  • Chives, finely chopped
  • Cracked black pepper

Equipment

large deep pan

Tips

  • It's like a risotto but easier.
  • Brings 21g of protein to every bowl.