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

0 out of 5 stars(0) Rate this recipe

HealthySource of protein1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook40 mins
Total time55 mins
Plusresting

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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.