One-pot orzo with beetroot, thyme and orange – Recipes – Anna Jones

Name: One-pot orzo with beetroot, thyme and orange – Recipes – Anna Jones
Ingredients: a bunch of beetroot (around 650g), peeled and grated; 300g orzo pasta; a small bunch of thyme, leaves picked; 3–4 cloves of garlic, finely chopped; 1 tablespoon balsamic vinegar; 2 tablespoons good olive oil, plus more for finishing; 1⁄2 vegetable stock cube or 2 teaspoons stock powder; zest of a small unwaxed orange or clementine; 4 handfuls of rocket; 100g vegan feta-style cheese, crumbled (optional); a few handfuls of toasted chopped nuts (walnuts, almonds or hazelnuts will all work well); a drizzle of olive oil

annajones.co.uk

This orzo cooks all in one pan to a satisfying deep purple with the spoonable feeling of a risotto. You can use any colour of beetroot you like here; I love the deep magenta of the red ones but...

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Ingredients

a bunch of beetroot (around 650g), peeled and grated
300g orzo pasta
a small bunch of thyme, leaves picked
3–4 cloves of garlic, finely chopped
1 tablespoon balsamic vinegar
2 tablespoons good olive oil, plus more for finishing
1⁄2 vegetable stock cube or 2 teaspoons stock powder
zest of a small unwaxed orange or clementine
4 handfuls of rocket
100g vegan feta-style cheese, crumbled (optional)
a few handfuls of toasted chopped nuts (walnuts, almonds or hazelnuts will all work well)
a drizzle of olive oil