One-pot orzo with beetroot, thyme & orange

Recipe by:

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

One-pot orzo with beetroot, thyme & orange

SERVES

4

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

12

MINUTES

CUISINE

COURSE

Main

Method

  1. Put the grated beetroot, pasta, thyme leaves, garlic and vinegar into a medium lidded pan with 1 teaspoon of sea salt, the 2 tablespoons of oil and 850ml water. Crumble in the stock cube or add the powder.

  2. Place the pan over a high heat, cover with a lid and bring to the boil, then simmer for 10 minutes until the pasta is cooked and all the water has been absorbed.

  3. Stir it every minute or so to make sure that the pasta doesn't catch on the bottom of the pan. If the orzo looks a little thick (you want it to be the consistency of risotto) add a little more hot water.

  4. Spoon onto warm plates and finish with some orange zest, peppery leaves, a crumbling of feta (if using), some toasted nuts and a good drizzle of oil.

    Variations 
    Squash/lemon/sage - swap in the same amount of grated squash for the beetroot, use lemon in place of the orange, and top with crispy sage leaves
    Broccoli/chilli/ oregano - swap out the beetroot for 850g of roughly chopped broccoli and use lemon in place of the orange, oregano instead of thyme, and finish with chopped red chilli and lemon zest 

    Extracted from One pot, pan, planet by Anna Jones, published by Harper Collins. Photography © Issy Croker

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

Method

  1. Put the grated beetroot, pasta, thyme leaves, garlic and vinegar into a medium lidded pan with 1 teaspoon of sea salt, the 2 tablespoons of oil and 850ml water. Crumble in the stock cube or add the powder.

  2. Place the pan over a high heat, cover with a lid and bring to the boil, then simmer for 10 minutes until the pasta is cooked and all the water has been absorbed.

  3. Stir it every minute or so to make sure that the pasta doesn't catch on the bottom of the pan. If the orzo looks a little thick (you want it to be the consistency of risotto) add a little more hot water.

  4. Spoon onto warm plates and finish with some orange zest, peppery leaves, a crumbling of feta (if using), some toasted nuts and a good drizzle of oil.

    Variations 
    Squash/lemon/sage - swap in the same amount of grated squash for the beetroot, use lemon in place of the orange, and top with crispy sage leaves
    Broccoli/chilli/ oregano - swap out the beetroot for 850g of roughly chopped broccoli and use lemon in place of the orange, oregano instead of thyme, and finish with chopped red chilli and lemon zest 

    Extracted from One pot, pan, planet by Anna Jones, published by Harper Collins. Photography © Issy Croker

Execution Time: 0.322 s