You Have to Try this One Pot Orzo
In this recipes from The Frozen Peas Cookbook, Samuel Goldsmith tells us how to make the most of this freezer staple
Although this is a one-pan dish, I do like to fry off my mushrooms first before mixing them back in because I prefer a properly browned mushroom. If you're not fussy then you can fry them with the onions. Peas, here, are a great way to add some more veg. They also mix well with all the other flavours.
SERVES
4
Ingredients
- 400–500g mushrooms, depending on the pack size, sliced
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 200g bacon lardons
- 1 tbsp tomato purée
- 1 tsp dried mixed herbs
- 200g dried orzo
- 750ml vegetable or chicken stock
- 200g frozen peas
- Handful of parsley, finely chopped, to serve (optional)
- Parmesan, grated, to serve (optional)
- Freshly ground black pepper
Method
Heat a large frying pan or saucepan with a lid over a medium heat. Add the mushrooms and dry fry until they’ve released their moisture and it starts to evaporate. Drizzle in half of the oil and fry the mushrooms for a few minutes until beginning to brown. Remove from the pan and set aside.
Drizzle in the remaining oil and tip in the onions. Turn down the heat to medium-low and fry the onion for eight to 10 minutes or until softened but not golden. Mix in the bacon and turn up the heat to medium. Fry for a few minutes until golden and starting to crisp.
Stir in the mushrooms and any juices along with the tomato paste and mixed herbs, then mix in the orzo and fry for a minute before adding the stock and a good seasoning of freshly ground black pepper.
Put the lid on the pan and bring to the boil, turn down the heat and simmer for eight minutes. Remove the lid to check how much liquid is left; if it’s still quite soupy then keep the lid off and simmer for two to four minutes until the orzo is almost tender and the stock has been absorbed.
If the dish starts to become too dry, add a little more water or stock – you want a small amount of liquid, but it shouldn’t be swimming. Stir in the frozen peas and mix everything together. Cook for two minutes until the peas are warmed through and tender, plus everything else is hot. Again, add a little extra water or stock if you need to. Serve with a scattering of parsley and freshly grated (shredded) Parmesan, if you like.
