Vegan orzo one pot with dill yogurt

Toasting the orzo brings out its nutty flavour, which goes really well with the gentle spices in this dish

Ingreadient:

• 200g orzo
• 3 tbsp olive oil
• 2 onions, finely diced
• 2 garlic cloves, finely chopped
• 1 tsp cumin seeds
• 700ml vegetable stock
• 300g spinach
• 10g parsley, roughly chopped
• 200g vegan yogurt (we used Oatly Oatgurt)
• 15g dill, roughly chopped (plus a few sprigs to garnish)
• 1 tbsp olive oil, plus a drizzle
• ½ lemon, zested and juiced
• 1 tsp aleppo chilli flakes, plus a little extra to serve

Directions :

1. Heat a deep, lidded frying pan over a medium heat. Once hot, toast the orzo, stirring constantly, until it becomes a nutty brown colour. Transfer to a bowl.
2. Heat the olive oil in the same pan. Once shimmering, cook the onions for 12-15 mins or until softened and the edges are golden. Stir in the garlic and cumin seeds. Cook for 2-3 mins or until fragrant, then stir in the toasted orzo, coating it well in the oil. Pour in the stock, bring to a boil, then add the spinach, put on the lid and reduce to a simmer. Cook for 15 mins, stirring every so often.
3. While the orzo cooks, prepare the dill yogurt. Mix all the ingredients in a small bowl, then season well with salt and pepper, and serve alongside the orzo. Scatter with the parsley to serve.