Odds-and-ends baked orzo
Waitrose and Partners

Odds-and-ends baked orzo

Humble orzo makes a brilliant base for a scavenger supper, pairing well with veg, herbs and cheese that may already be in the fridge

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HealthySource of protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook40 mins
  • Total time55 mins
  • Plusresting

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Ingredients

  • 350g raw vegetables (such as carrots, leeks, sprouts or broccoli), trimmed and cut into bitesized pieces
  • 1 shallot or 3 salad onions, finely sliced
  • 1 tbsp Essential Olive Oil
  • 350g orzo
  • 2 clove/s garlic, crushed
  • 3 woody herb sprigs (thyme, sage or rosemary)
  • ½ tsp salt
  • 300g leftover roast meat, cut into bitesized pieces (optional)
  • 2 tbsp leftover jarred paste, such as harissa, pesto or zhoug
  • 4 tbsp soft cheese, such as goat's cheese, ricotta or mascarpone
  • handful soft herbs (chives, basil or parsley), roughly chopped (optional)

Method

  1. Preheat the oven to 160ºC, gas mark 3. In a high-sided roasting tin (around 30cm x 20cm x 8cm), mix together the raw veg, shallot or salad onions and olive oil. Season, then roast for 5 minutes (15 minutes if you’re using root veg). Bring a kettle of water to the boil. Stir the orzo through the roasted veg, then add the garlic, woody herb sprigs, salt and 700ml just-boiled water. Stir everything together; roast for a further 15 minutes.

  2. Add the meat to the tin, if using, and cook for a final 5-10 minutes until the meat is piping hot, the water has been absorbed and the orzo is tender. Cover with foil, then leave to rest for 5 minutes. Remove the herb sprigs from the tin, then stir through the jarred paste. Spoon over the soft cheese, scatter over the soft herbs, if using, and serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,124kJ/ 505kcals

Fat

17g

Saturated Fat

7.9g

Carbohydrates

70g

Sugars

6g

Fibre

4.2g

Protein

16g

Salt

0.9g

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Cooks' Ingredients Rose Harissa Paste95g

95g

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£1.88

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£1.98/100g

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