Warm root veg orzo pilaf

Method

1. 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. 
2. 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. 
3. 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.
4. 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.