Variations of this cozy Autumn dish are always popular in our house. Grab a warm bowl and a spoon and curl up on the sofa for dinner tonight. A warm bowl of orzo is just gorgeous, one of our ultimate comfort foods. Tell us about your variations in the comments, we love to get inspired.
Ingredients (serves 4 or 5)
1/2 a small kuri squash pumpkin, chopped into chunks
3 or 4 portobello mushrooms, halved or quartered
a drizzle of olive oil, salt and pepper to taste
a large knob of butter (we use dairy free Naturli)
1 leek, rinsed and finely chopped
3 sticks of celery, diced
5 cloves of garlic, finely diced
400g orzo pasta
1 liter of vegetable stock
a small handful of fresh herbs eg rosemary and thyme
salt and pepper to taste
your favourite cheese to serve (we stock an amazing vegan blue cheese that you have to try!)
Turn your oven on to 200C. Spread the chopped mushrooms and pumpkin out into a tray and drizzle with oil. Sprinkle with salt and pepper and toss the tray to evenly coat the veg in the seasoning. Place in the oven to roast while you prepare the orzo.
In a large, heavy bottomed pan, sauté the leek, celery and garlic with the knob of butter and a little more olive oil. Season the vegetables with a little salt and pepper and cook on a medium-high temperature for 5 minutes or so until they are softened.
Add the orzo, herbs and vegetable stock to the pan and turn down the heat to a gentle simmer. Stir, then add a lid and gently cook until the pasta has absorbed all the stock and is soft. Stir every few minutes to ensure the pasta doesn’t stick. You may also need to add a splash more water. Taste a little pasta every now and then to see if it is done or if it is drying out and needs mor liquid.
After around 20-30 minutes, both the pasta and the roasted vegetables should be ready. Taste and adjust the seasoning if necessary then serve in warm bowls topped with the roasted vegetables and some cheese.
Leeks are one of our favourite vegetables. They are so delicious, I like to make them the star of the show when I cook with them. This simple, one-pot, spring dish is all about those luscious, soft and sweet leeks offset by toasty, crunchy hazelnuts (we stock organic hazelnuts in compostable bags here) and tangy caramelised lemon. Orzo is just rice shaped pasta which I love to cook like risotto rice, we stock an organic bag from Irish company, Bunalun. We love their store cupboard staples so much. Top quality, organic and affordable. Add some Bunalun groceries to your next fruit and veg order with us here. We deliver nationwide.
Find a large, deep, frying pan or pot. Start by toasting the hazelnuts in the dry pan. Just turn the heat to medium-high, tumble the hazelnuts into the pan and keep them moving around until they smell amazing and are deliciously toasty. Tip them into a bowl to cool a little then chop or crush into smaller pieces and save for finishing your dish at the end.
Then, in the same pan, add the butter and oil. Place the lemons, cut side down, into the melted fat and let them cook until caramelised. Remove them to a bowl to finish your dish with later too. Caramelised lemon is so delicious. It makes the lemon softer, juicier and sweeter…and it looks pretty too.
Tip the chopped leeks and garlic into the pan and season with salt and pepper. Stir fry until the leeks are starting to soften.
Add the orzo and stock to the pan and simmer and stir until the pasta has absorbed the liquid and is cooked through. Taste and tweak the seasoning if needed with more salt and pepper.
Stir the chopped parsley through, then serve in four bowls, each topped with a caramelised lemon half and a handful of chopped, toasted hazelnuts. Enjoy!
One pot suppers are my favourite types of suppers. Not just for the lack of pots and pans to scrub, although let’s be honest, that is the main reason, but also because it’s just so satisfying, pulling a dish out of the oven and onto the centre of the table and watching everyone tuck in. This baked orzo recipe, like pretty much all of my recipes, is super-flexible. Use it as inspiration rather than instruction and tweak it with any vegetables you have in your box this week. Orzo is simply rice shaped pasta. I often pop a drained tin of beans or lentils into the mix too for some added fibre and protein. Let us know how your version went in the comments.
Ingredients (serves 4-5)
4 tbsp olive oil
2 onions – diced
6 cloves of garlic – diced
roughly chopped vegetables of your choice (I went ‘Med-veg’ style and used – 1 aubergine, 1/2 a fennel bulb, 2 courgettes, 1 yellow pepper)