Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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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
This recipe is a preview
Buy The Quick Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
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