One-Pot Spiced Meat-Free Mince Orzo With Greek Cheese

Boil a kettle

Peel and finely chop the red onion[s]

Top, tail, peel and finely dice the carrot[s]

Heat a large, dry, wide-based pan (preferably non-stick) over a medium heat

Once hot, add the pine nut & seed mix and cook for 2-3 min or until toasted and golden

Tip: Watch them like a hawk to make sure they don't burn!

Once toasted, remove from the pan and set aside for later

Return the pan to a medium heat with a drizzle of olive oil

Once hot, add the chopped red onion and diced carrot with a pinch of salt and cook for 3-4 min or until beginning to soften

Meanwhile, peel and finely chop (or grate) the garlic

Dissolve the vegetable stock mix in 600ml [1.2L] boiled water

Add the meat-free mince and ground cinnamon (not a fan of cinnamon? Only add a little!) to the pan and cook for 4 min or until starting to brown, breaking it up with a wooden spoon as you go

Once browned, add the chopped garlic, tomato paste and dried oregano and cook for 1 min

Add the vegetable stock, orzo and bay leaf[ves] and season with a pinch of salt and pepper

Increase the heat to medium-high and cook, covered, for 12-14 min or until the orzo is tender – this is your one-pot spiced meat-free mince orzo

Tip: Stir the orzo halfway through so it doesn't stick to the pan

Meanwhile, chop the parsley finely, including the stalks

Crumble the Greek cheese