Toasting the orzo brings out a lovely nutty flavour, add as much or as little harissa as you like. Will easily serve 6 as a side dish or 4 as a main course.
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Ingredients
- 50 g butter
- 150 g orzo
- 300 g bulgur wheat
- 2 tsp cumin
- 1.3 tsp salt
- 600 ml vegetable stock
- 1-2 tbsp harissa paste
- small bunch mint finely chopped
- small bunch coriander finely chopped
Instructions
- Melt the butter in a pan, when it starts to froth, add the orzo, coat with the butter, and stir until it starts to turn a light golden colour.
- Stir in the bulgur wheat, add the cumin and salt and a good grind of black pepper, stir again and pour in the stock.
- Allow to come to a simmer, cover the pan and turn the heat to the lowest setting. Leave to cook gently for 10 minutes. Remove from the heat and leave to steam with lid on for 10 minutes.
- Fork through the pilaff, add the harissa paste and herbs.
Nutrition
Calories: 419kcalCarbohydrates: 89gProtein: 15gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 1447mgPotassium: 440mgFiber: 15gSugar: 4gVitamin A: 386IUVitamin C: 1mgCalcium: 59mgIron: 3mg
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