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Creamy Mushroom & Turmeric Orzotto
29 Mar 2020

Plant based recipe, simple and delicious on its own or with an herbal green salad!



2 cups whole wheat orzo

2 cups sliced mushrooms

2 table spoons chopped onion

2 gloves crushed garlic

2 bay leaves

1 tin coconut milk (2 cups or 400 ml)

2 tbsp. pumpkin kernels

2 tbsp. designated coconut

½ tbsp. turmeric

Vegetable stock (4 cups or 800 ml)

Soya bean oil 3 tbsp., salt/pepper, nutmeg



In a cooking pot, add the soya bean oil and when hot toss the chopped onion, garlic and bay leaves until soft and slightly golden. Add the orzo and stir in the turmeric, pumpkin kernels and designated coconut, followed by the coconut milk and the vegetable stock. Stir continually to avoid sticking at the bottom of the pot.


Add salt and pepper and keep stirring until the orzo is cooked. It should be by now creamy and runny, if not add a little more stock or water. Let it rest for 5 minutes covered and off the heat to further absorb the liquids and complete its cooking. Serve in bowls and add some nutmeg, pumpkin kernels and designated coconut on the top.


Tip- squeeze a few drops of fresh lime to add that extra kick, and if you like it spicy add some chili powder together with the turmeric!





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