Odds-and-ends baked orzo

Name: Odds-and-ends baked orzo
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 350 g 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; 350 g orzo; 2 clove/s garlic, crushed; 3 woody herb sprigs (thyme, sage or rosemary); ½ tsp salt; 300 g 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)

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

4 out of 5 stars(1) Rate this recipe

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

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.
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.