Creamy Orzo with Meatballs & Kale – Classic or Vegetarian Version, 100% Gluten-Free
Discover our easy and delicious recipe for creamy gluten-free orzo with meatballs or its vegetarian version , enhanced with kale (or spinach) and flavored with lime . A tasty, comforting meal idea that's perfect for a quick weeknight dinner or a balanced meal.
Ingredients :
- 300g of Gluten-Free Orzo
- 12 meatballs (vegetarian or meat according to your choice)
- 100 g of kale (or spinach)
- 1 medium onion
- 2 cloves of garlic
- 1 L of vegetable or chicken broth
- 100 ml of liquid cream (or milk for a lighter version)
- 60g grated parmesan + a little for serving
- The zest and juice of 1 lime
- 1 sprig of fresh rosemary
- Olive oil
- Salt and pepper to taste
Preparing the orzo:
- Prepare the meatballs: Brown them in a pan with a drizzle of olive oil until they are nicely browned. Set them aside.
- Brown the orzo: In the same pan, add a little olive oil. Brown the chopped onion (if using) and minced garlic. Add the orzo and lightly toast for 2-3 minutes, stirring occasionally.
- Add the broth little by little: Like a risotto, pour in a ladleful of hot broth, stir until absorbed, then continue until the orzo is tender (about 15-20 minutes). Adjust the salt and pepper.
- Add the kale and meatballs: When there are 5 minutes left to cook, add the chopped kale and meatballs to heat gently.
- Creamy Finish: Off the heat, add the cream, grated Parmesan cheese, zest, and a squeeze of lime juice. Mix well until smooth.
Training:
Serve warm, with a little grated Parmesan cheese on top, a sprig of rosemary for flavor, and a slice of lime for freshness.
Creamy Vegetarian Orzo with Meatballs, Kale, and Lime
Ingredients :
- 300g of Gluten-Free Orzo
- 12 vegetarian meatballs (store-bought or homemade made from lentils, chickpeas, tofu, etc.)
- 100 g of kale (or fresh spinach)
- 1 medium onion
- 2 cloves of garlic
- 1 L of vegetable broth
- 100 ml of vegetable cream (soy, oat or cashew)
- 60 g of vegan parmesan (or malted yeast for a 100% vegan option)
- The zest and juice of 1 lime
- 1 sprig of fresh rosemary
- Olive oil
- Salt and pepper
Preparation :
- Cooking the vegetarian meatballs: Heat a drizzle of olive oil in a pan. Brown the meatballs until they are crispy on the outside. Set them aside.
- Preparing the base: In the same pan, add a little oil if needed. Sauté the chopped onion (if using) and chopped garlic until softened. Then add the orzo and cook for 2-3 minutes.
- Risotto-style cooking: Add a ladleful of hot vegetable stock to the orzo, stir, and let it absorb. Repeat until the orzo is cooked through and creamy (about 15-20 minutes).
- Adding the kale and meatballs: When the orzo is almost ready, stir in the chopped kale (or spinach) and meatballs. Simmer for another 5 minutes over low heat.
- Cream and flavor: Remove from heat, then add the plant-based cream, plant-based Parmesan (or malted yeast), zest, and a squeeze of lime juice. Taste and adjust the seasoning.
Training:
Serve piping hot, garnished with a little vegan Parmesan cheese and fresh rosemary. You can add a lime slice for garnish and extra flavor.
About gluten-free orzo
Gluten-free orzo by Création Delicia is a healthy, tasty, and convenient alternative to traditional rice and pasta. Ideal for people with gluten intolerance, those with celiac disease, or those looking to vary their diet with healthier options. Our gluten-free orzo is proudly prepared in Quebec and is made from quality ingredients including tapioca starch, rice starch and potato starch.
Easy to prepare, our gluten-free orzo will add a unique Mediterranean touch to all your meals.
Enjoy your food !
