One-pot orzo with beetroot, thyme & orange
This orzo cooks all in one pan to a satisfying deep purple with the spoonable feeling of a risotto. You can use any colour of beetroot you like here; I love the deep magenta of the red ones but yellow and pink work well too
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
12
MINUTES
Ingredients
a bunch of beetroot (around 650g), peeled and grated
300g orzo pasta
a small bunch of thyme, leaves picked
3-4 cloves of garlic, finely chopped
1 tbsp balsamic vinegar
2 tbsp good olive oil, plus more for finishing
½ vegetable stock cube or 2 teaspoons stock powder
To serve:
zest of a small unwaxed orange or clementine
4 handfuls of rocket 100g feta or vegan feta-style cheese, crumbled (optional)
a few handfuls of toasted chopped nuts (walnuts, almonds or hazelnuts will all work well)
a drizzle of olive oil
BLACK FRIDAY
