This is from Anna Jones’s new book ” One: Pot, Pan, Planet”. You can use other vegetables instead of beetroot according to the season.
Ingredients
- 650 g beetroot peeled and grated
- 300 g orzo pasta
- leaves A small bunch of thyme picked
- 3–4 cloves garlic finely chopped
- 1 tablespoon balsamic vinegar
- 2 tablespoons good olive oil plus more for finishing
- 2 teaspoons stock powder or 1/2 a stock cube
- To serve:
- zest of a small unwaxed orange or clementine
- 4 handfuls of rocket
- 100 g feta or vegan feta-style cheese crumbled (optional)
- a few handfuls toasted chopped nuts (walnuts, almonds or hazelnuts will all work well)
- a drizzle olive oil
Servings:
Instructions
- 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. 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.
- 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.
- 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.
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