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Pea Orzotto


                                                           This is a mid-week staple of mine and

                                                           one that the kids always polish off.
                                                           Frozen peas might seem like an
                                                           innocuous filler veg but they are

                                                           actually a great source of protein and
                                                           fibre. They are also brilliant for a baby
                                                           mastering their pincer grasp (which

                                                           generally occurs between
                                                           8 and 12 months).


                                                           If your baby isn’t great with texture

                                                           you can blend their portion and
                                                           top with milled rather than whole pine

                                                           nuts. If you are baby-led weaning you
                                                           might want to let the orzotto cool
                                                           slightly and then roll your baby’s
                                                           portion into balls.


                 Little Veggie Eats  By Rachel Boyett





       PREP: 5 minutes                                Toast the pine nuts in a large frying pan over a medium
       COOK: 20 minutes                               heat. Keep stirring until they have a bit of colour on all
                                                      sides, which will take about 2 minutes. Remove from the
       SERVES: 2 adults and a baby                    pan and set aside.
       Best for 8 months+
                                                      Add the olive oil to the pan and heat. Add the onion and
       4 tbsp pine nuts                               cook for about 5 minutes. Add the courgette and garlic and
                                                      cook or a further minute.
       1 tbsp olive oil
       1/2 onion, peeled and                          Add the orzo and stir for a minute, then add the stock. Bring
       finely chopped                                 to the boil and then turn down to a low simmer. Cook for
       1/2 courgette, grated                          about 10 minutes, stirring occasionally until the orzo is
                                                      cooked (it will be soft with no crunch left to it).
       1 clove of garlic, peeled
       and chopped                                    When the orzo is cooked, add the peas and cook for another
       ½ cup/100g orzo                                3 minutes until the peas are cooked. Turn the heat off, then
                                                      stir in the cheese, if using. Top with the toasted pine nuts
       1 1/2 cups/350ml low-salt stock                and serve.
       1 cup/140g frozen peas
       Generous handful of grated
                                                      SUBSTITUTIONS:
       cheese (leave out if                           I’ve used courgette in this recipe but you can switch this
       dairy-free, or use 2 tbsp                      for ¼ head of cauliflower or broccoli, finely chopped,
       nutritional yeast)                             depending on what’s available.




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