Who says your food can't be bright pink!
I had some beetroot to use up and kind of fancied a creamy dish, plus this is a little bit of fun. It is also a very flexible dish too.
This recipe overall took around 30 minutes, this may take longer depending on your knife skills.
Equipment;
Spatula
Chopping Board
Knife
Large deep pan
Frying pan
Ingredients;
This serves 4 people
360g Orzo pasta
2 carrots - peeled and chopped finely
1 Red onion - finely chopped
2 Beetroots -peeled and chopped into matchsticks
1 Lemon - zest and juice
3 Bay leaves - fresh
1 litre Veg stock
6 tbsp. olive oil
20g Frozen peas
Salt & Pepper
Optional extras;
Celery
Chorizo
Sweetcorn
To start I suggest chopping everything up apart from the beetroot. Place these on a plate or another chopping board, then chop up the beetroot. This will help eliminate the mess.
In the large pan, on a low to medium heat, add 3 tbsp. of the olive with the bay leaves, onion and carrots. Pop a lid on the pan for roughly 5 to 7 minutes until they have softened.
Now add the orzo in and turn the heat to medium. Stir for around a minute until the orzo is coated in the oil.
Gently add in the stock little by little (reserve a little for the end) and stir each time for around 10 minutes. You want the orzo to be al dente.
Stir in the beetroot, peas, lemon zest and juice. Cook for around 1 to 2 minutes and then remove from the heat. Remove the bay leaves and season to taste. If needed add the reserved stick to loosen the orzo up.
For any extras you wish to add, add them in towards the end to prevent over cooking.
Enjoy!
To make this vegan swap out the Veg stock for vegan friendly and add in two sticks of celery with the carrots.
For those who are Veggie and Meaties for something extra fry off some halloumi and sprinkle on top like croutons.
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