This vegetable orzo rice is a delicious speedy supper and it’s a great alternative to rice. Orzo is a lovely little dried pasta that looks like large grains of rice. It contains more protein than wholegrain rice and cooks much faster too. We’ve served our vegetable orzo rice with a poached egg but you could try soft-boiled eggs or even some shreds of mozzarella if you prefer. If you like this orzo recipe you might also like Lean in 15 master Joe Wick’s chicken and orzo bake.
- 400g wholegrain orzo pasta
- 175g pack of baby leeks
- 1 onion
- 1 small bunch chard or rainbow chard
- small handful toasted pine nuts, around 30
- 60g pecorino or Parmesan
- 2tbsp butter
- 2tsp vegetable oil
- ½ lemon, juice only
- 4 eggs (1 per person, optional)
Bring a large pan of salted boiling water to the boil then turn down to simmer. Break an egg into a cup with a drop of veg oil at the bottom, then gently pour it into the pan. Repeat and poach three more eggs one by one for 3-5 minutes depending on preference.
Lift each one out with a slotted spoon and set aside on a small plate. Refill the pan with clean water and bring back to the boil.
Cook the orzo for 10 minutes, giving the occasional stir to prevent grains from sticking.
While the orzo is cooking, finely and roughly dice the onion and thinly slice the leeks and chard.
Set aside a handful of nice fine slices for garnish. Gently fry the vegetables in a frying pan with the butter until the onions start to colour, then turn off the heat.
Drain the orzo and stir it into the mixed veg. Serve with the sliced garnish, nuts, grated pecorino, a drizzle of lemon and an egg.
Top tip for making Vegetable orzo rice with green veg and poached eggs
The poached egg is optional. A torn mozzarella ball would also work nicely.