Saffron Orzo With Seitan Recipe

About this recipe

A delightful pescatarian dinner featuring tender shrimp, sweet peas, and orzo cooked in a fragrant saffron broth. Perfect for a quick yet elegant evening meal.

Ingredients

• 50G Picard Chopped Flat Parsley
• 500G Rummo Orzo Pasta - 'Semi Di Orzo', 500G
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• - RealFoodSource Saffron Strands
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Sunita Lemon Juice Organic
• 225G The Tofoo Co. Original Seitan
• 395G D'Aucy Chopped Spinach

Instructions

1. 1. In a medium pot, bring a saffron-infused broth to a gentle simmer.
2. 2. Add 1 cup of orzo to the simmering broth and cook for about 8-10 minutes, stirring occasionally.
3. 3. While the orzo cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add 8 oz of seitan and cook for 3-4 minutes on each side until heated through. Remove from heat and coarsely chop the seitan.
4. 4. When the orzo is halfway cooked, stir in 1 cup of spinach and continue cooking until the orzo is tender and the spinach is wilted.
5. 5. Once the orzo and spinach are ready, fold in the chopped seitan and toss gently to combine.
6. 6. Serve warm, garnished with freshly chopped parsley or a squeeze of lemon juice if desired.