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North African Orzo Risotto with Raw Fennel Salad
2 or 2 or 2 or 4 Serving Dinner

North African Orzo Risotto

with Raw Fennel Salad

Tags: Soy-Free, Nut-Free
SERVINGS
2 2
PREP & COOK TIME
45 min
CALORIES
849
FAT
25g
CARBOHYDRATES
145g
PROTEIN
18g



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INGREDIENTS

  1. 1 fennel bulb
  2. 1 lemon
  3. 3 tablespoons extra virgin olive oil*
  4. Salt and pepper*
  5. 1/4 cup roasted pimentos
  6. 1 1/2 teaspoons ground coriander
  7. 1 teaspoon ground cumin
  8. 1/4 teaspoon ground chipotle
  9. Garlic**
  10. 5 dried pitted dates
  11. 12 ounces leeks
  12. 8 ounces whole wheat orzo
  13. 1 tablespoon capers
  14. Fresh mint
  15. Fresh parsley
  16. *not included
  17. **one head of garlic included in one of the meal bags
SERVINGS
2 2
PREP & COOK TIME
45 min
CALORIES
849
FAT
25g
CARBOHYDRATES
145g
PROTEIN
18g



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INSTRUCTIONS

1

Put 4 cups of water in a medium saucepan, cover, and put over medium heat. Rinse, trim, halve, and core the fennel; slice as thinly as you can manage and put into a large bowl. Rinse and quarter the lemon; squeeze one quarter onto the fennel (save the rest for another use). Add 1 tablespoon oil and a sprinkle of salt and pepper and toss to combine. Taste and adjust the seasoning, and let sit.

2

Drain the pimentos, if necessary, and put them in a food processor along with the coriander, cumin, chipotle, 1 peeled garlic clove, the dates, and a pinch of salt. Purée, adding water 1 tablespoon at a time, until the harissa is smooth but not too runny.

3

Trim the roots and dark green parts from the leeks; slice each lengthwise and then slice crosswise. Put them in a colander and rinse well to remove any sand. Heat the remaining 2 tablespoons oil in a medium skillet over medium heat. Add the leeks and a pinch of salt and cook, stirring occasionally until they begin to soften, 3 to 5 minutes. Add the orzo and stir to coat with oil. Add the harissa and cook until it’s fragrant and slightly darkened, 1 or 2 minutes.

4

Raise the heat to medium-high. Use a ladle to add 1/2 cup of the hot water from the saucepan to the skillet and stir. When the water is just about absorbed by the orzo, add another 1/2 cup and stir. Continue adding hot water as it is absorbed and stirring. Check the orzo for doneness after 10 minutes; it should be tender not mushy (it may take up to 20 minutes).

5

Drain the capers and stir them into the finished orzo. Taste and adjust the seasoning. Rinse, dry, and trim the mint and parsley; strip and chop the leaves. Add half the herbs to the fennel and toss; taste and adjust the seasoning. Serve the orzo garnished with the remaining herbs, with the fennel alongside.

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