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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Beetroot Orzotto with Soured Cream, Pine Nuts and Dill
Introduction from Rukmini Iyer
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
Method
Preheat the oven to 180°C fan/200°C/gas 6. Tip the orzo, vegetable stock and oil into a medium-sized roasting tin, then top evenly with the grated beetroot and chopped stems. Scatter over the pine nuts, then transfer to the oven and cook for 20 minutes.
After 20 minutes, the orzo should be cooked through but still al dente. If it’s not cooked to your liking, return it to the oven for a further 5 minutes.
Stir through all but a couple of tablespoons of the soured cream or crème fraîche, the extra virgin olive oil and lemon juice, then taste and add the salt as needed (I add quite a bit because I feel the beetroot can take it, but you may prefer less).
Serve with the remaining soured cream or crème fraîche, a scattering of dill and freshly ground black pepper.
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