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Warm root veg orzo pilaf

Name: Warm root veg orzo pilaf
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 1 litre chicken stock; 2 parsnips (roughly 400g); 400g squash (butternut or other variety); 200g orzo pasta; 1 orange; Extra-virgin olive oil; 50g dried cranberries; 50g pistachios; Large handful fresh mint; Large handful fresh parsley

Published: 20 Nov 14
Updated: 18 Mar 24

This quick and easy midweek dinner is cooked entirely on the hob and is full of lots of lovely root veg. The orzo makes a nice change from your usual pasta too.

Easy
November 2014

Test kitchen approved

Serves 4
Hands-on time 30 min

This quick and easy midweek dinner is cooked entirely on the hob and is full of lots of lovely root veg. The orzo makes a nice change from your usual pasta too.

Nutrition: per serving

Calories: 491kcals
Fat: 14.6g (2.1g saturated)
Protein: 19g
Carbohydrates: 69.4g (22.2g sugars)
Fibre: 12.7g
Salt: 0.8g

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Ingredients

1 litre chicken stock
2 parsnips (roughly 400g)
400g squash (butternut or other variety)
200g orzo pasta
1 orange
Extra-virgin olive oil
50g dried cranberries
50g pistachios
Large handful fresh mint
Large handful fresh parsley

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Method

Bring the stock to the boil in a large pan. Peel and cut the vegetables into 2cm cubes, then simmer for 10 minutes or until tender.
Drain the stock into another pan, reserving the vegetables, and bring back to the boil. Add the orzo to the stock and cook according to the packet instructions until tender, then drain.
While the orzo is cooking, grate the zest from the orange and set aside. Squeeze the juice over the vegetables and drizzle with extra-virgin olive oil. Season with salt and pepper, then tip into a serving bowl.

Add the orzo and orange zest to the bowl. Chop the cranberries, pistachios, mint and parsley, then scatter into the bowl. Taste, season with salt and pepper, then toss everything together. Drizzle with more oil to serve.