One-Pot Protein Orzo and Beetroot
650g beetroot, peeled and grated
300g Profusion Chickpea Orzo
A handful of fresh thyme
3 cloves of garlic, finely chopped
1 tbsp balsamic vinegar
2 tbsp olive oil
850ml water
½ vegetable stock cube
To serve:
Zest of a small orange
A handful of fresh rocket
100g plant-based feta
A handful of toasted chopped hazelnuts
A drizzle of olive oil
1. In a large saucepan, place the grated beetroot, orzo, thyme, garlic and balsamic vinegar, oil, water and stock cube. Heat the pan over a high heat and bring to a boil, then simmer for 10 minutes or until the orzo is cooked and water has been absorbed. Stir continuously so that the orzo doesn’t stick to the bottom.
2. Once the orzo is cooked, serve and top the dish with some orange zest. Fresh rocket, feta, toasted hazelnuts and a drizzle of oil.
