What you need

Method

Serves 4 adults and a baby

Prepare the vegetables; peel and finely chop the onion, peel and crush the garlic, wash and chop the tomatoes.

Add the olive oil to a large saucepan over medium heat, then fry the onion for 3-4 minutes until starting to soften. Add the crushed garlic and cook for a minute more.

Add tomatoes to the pan and cook for a further 5 minutes until soft.

Add the orzo to the pan along with the oregano and 750ml boiling water and stir to combine.

Cook for around 10 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked through and the liquid has been absorbed.

While the orzo is cooking, roughly chop the basil leaves and finely grate the parmesan cheese.

Once cooked, remove pan from the heat and stir through the chopped basil leaves and half of the parmesan cheese.

Serve into bowls and top with the remaining grated parmesan.

Notes:

Adults may wish to add a little salt and pepper to season, but you should avoid adding any salt to baby’s portion.

This baby orzo recipe can be frozen for up to 3 months. To serve from frozen, first allow to defrost, then heat in the microwave or in a pan on the stove-top until piping hot.

Recipe by @eatsamazing.