Mushroom Orzo with Beetroot & Feta
This mushroom orzo recipe is packed with flavour from the sweet roasted beetroot and earthy mushrooms. Serve sprinkled with crumbled feta and chopped dill for a hint of freshness!
Servings 4 servings
Calories 550kcal
Ingredients
For the Beetroot
- 4 medium Raw Beetroot peeled and cut into chunks
- 1 tablespoon Honey
- 1 tablespoon Balsamic Vinegar
- 1 tablespoon Olive Oil
- Salt and Pepper
For the Orzo
- Olive Oil
- 1 Onion chopped
- 2 cloves Garlic crushed
- 250 g Brown Mushrooms sliced
- 350 g Orzo
- 1 litre Vegetable Stock
- Salt and Pepper
To Serve
- 100 g Feta
- 10 g Dill chopped
- 1 Lemon zested
- Handful Flaked Almonds
Instructions
- Heat the oven to 200°C/400°F. Toss together the beetroot with the honey, balsamic, olive oil and salt and pepper to taste. Roast for 45 minutes until tender.
- After about 20 minutes start cooking the orzo. Heat a drizzle of olive oil in a pot over a medium heat. Add the onion and garlic and cook until softened. Add the mushrooms and turn the heat to high. Cook for 5 minutes until the mushrooms are browned. Season to taste.
- Add the orzo and vegetable stock to the pot and bring to a boil. Simmer for about 10 minutes, until the orzo is tender and the stock is absorbed.
- Serve topped with the beetroot, feta, dill and lemon zest.
Notes
Nutrition information is an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 550kcal | Carbohydrates: 96g | Protein: 20g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 426mg | Potassium: 1139mg | Fiber: 9g | Sugar: 23g | Vitamin A: 355IU | Vitamin C: 27mg | Calcium: 201mg | Iron: 3mg