Crispy Coconut Orzo and Sweetcorn 2-3 people

• 1 can light coconut milk
• Fill up coconut can with water
• Ginger powder
• Salt
• Orzo pasta
• Sun Dried tomotoes
• Thin sliced Onions
• Sweetcorn
• Oil

Instructions:

• To a medium saucepan add the coconut milk, water, ginger and salt. Bring to a boil over medium high heat. Add the orzo and stir. Cook for 6 to 7 minutes or until the pasta is al dente, stirring to prevent sticking. Drain well.
• Heat a large skillet over medium high heat. Add a bit oil add onions and cook until softened. Then add the onions, sun dried tomotoes, sweetcorn to the the drained orzo and mix. Add more oil to the skillet heat then add the orzo mixture, spread out evenly in the pan. Cook undisturbed for about 4 minutes or until the bottom of the pasta is getting browned and crispy. Flip the pasta, add the remaining oil and continue to cook an additional 4 minutes undisturbed to brown the other side. Flip again and brown another 3 minutes. Season to taste.

Photo: The lovely Kate G from Hornchurch sent a photo of her dinner. "Just cooked the orzo meal kit, it was lovely!! 
2 generous portions and really tasty. I have attached a pic, don’t think I’m going to make it as a good photographer!!! " I think its a great photo Kate!x Please note this was with olives instead of sun dried tomotoes.