If there's beetroot and orzo in the kitchen, a vividly pink dinner is fifteen minutes away — orzo cooked risotto-style in beet cooking water, finished with rocket.
Makes about 3 servings
Nutrition (per serving, estimated)
- Calories: ~275 kcal
- Protein: 7 g
- Fat: 10 g
- Carbohydrates: 40 g
- Fibre: 3 g
Estimated values.
Ingredients
- 2–3 beetroots (1 grated into the dish; ~2 cups of their cooking water)
- 1 cup orzo (şehriye)
- 2 cloves garlic, crushed
- 2 tablespoons olive oil (1 for cooking, 1 to finish)
- Rocket, to serve
Method
- Pressure-cook the beets in their skins for 15 minutes; reserve 2 cups of the cooking water.
- Start cooking the orzo in the beet water; add 1 peeled, grated beet, the garlic and 1 tablespoon olive oil.
- When the orzo has absorbed the liquid, plate up, finish with the remaining olive oil and the rocket.
Originally shared on our Instagram.