Advertisement

  • vegetable oil
  • 1 red onion
    chopped
  • 250g pack cooked beetroot
    (not in vinegar), chopped into small chunks (reserve the juice)
  • 200g orzo
    pasta
  • 700ml hot chicken or vegetable stock
  • small bunch dill
    chopped, a few fronds reserved, to serve
  • 100g feta cheese
    crumbled

Nutrition: per serving

  • kcal408
    low
  • fat9g
    low
  • saturates5g
  • carbs59g
  • sugars12g
  • fibre6g
  • protein23g
  • salt2.1g

Method

  • step 1

    Heat a little oil in a saucepan, add the onion and cook for 8 mins until soft.

  • step 2

    Add the beetroot, plus any juice from the pack, the orzo, hot stock and a little seasoning to the pan. Bubble until the stock has been absorbed and the orzo is cooked through, about 15 mins.

  • step 3

    Add the dill and taste for seasoning. Serve in shallow bowls with the feta and reserved dill fronds scattered on top.

Recipe from Good Food magazine, August 2013

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.26 ratings
Advertisement
Advertisement
Advertisement