creamy leek & portobello mushroom orzo

Quick, filling and only takes 15 minutes to cook - this is a really delicious dinner to make any day of the week. The onion and leeks cook down to become really soft before adding mushrooms, orzo, creamy coconut milk and miso paste. It's all then cooked together for a few minutes until the orzo absorbs all of the liquid and becomes moreishly soft. So flavoursome, so creamy, so rich... so good.

Serves 4 & takes 15 minutes to cook


  • 1 onion, peeled and chopped

  • 2 leeks, sliced

  • 2 garlic cloves, peeled and chopped

  • 1 pack of portobello mushrooms, cut into small pieces

  • 1 tablespoon of brown rice miso paste

  • 300g orzo

  • 1 veggie stock cube mixed with 200ml boiling water

  • 1x 400g can of coconut milk

  • Olive oil

  • Salt and pepper


1. Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the diced onion, sliced leek, garlic and a pinch of salt. Mix well and cook for 5-10 minutes until the onions and leeks become soft.

2. Once the onions and leeks have become soft, add the chopped mushrooms. Mix well and cook for 5-10 minutes until the mushrooms reduce in size and become soft.

3. At this point, stir through the miso paste and orzo. Cook for a couple of minutes before covering with the boiling stock water and coconut milk. Leave to cook for 5 minutes, or until the orzo feels cooked and absorbs the liquid.

4. Once the orzo feels soft and has absorbed all of the water, mix everything together, adding more water if ever the mixture ever needs it.

5. Serve with some cracked fresh pepper on top.