Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Preview
Beetroot Orzotto with Soured Cream, Pine Nuts and Dill
Introduction
This vibrantly pink orzo dish takes just minutes to put together – if you don’t mind grating a bit of fresh beetroot – and tastes as good as it looks. You could substitute blue, feta or goat’s cheese for the soured cream if you have some in the fridge, but having tried this topped with a variety of cheeses/nuts/levels-of-lemon-juice, soured cream and pine nuts won out against the earthy beetroot.
Ingredients
orzo | |
vegetable stock | |
olive oil | |
fresh beetroot, peeled and grated | |
beetroot stems, finely chopped | |
pine nuts | |
soured cream or crème fraîche | |
extra virgin olive oil | |
lemon, juice only | |
sea salt flakes | |
fresh dill, finely chopped | |
freshly ground black pepper |
Preview
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