One-Tray Beetroot Orzo with Creme Fraiche & Gremolata
I love a traybake! Easy family friendly meal that can be ready in just under 40 minutes. In this recipe I have given you the options in this recipe to use a choice of orzo pasta which is not gluten-free or quinoa.
Organic earthy beetroot, creamy creme fraiche and a zesty organic parsley gremolata, I love the vibrancy of this dish!
What is orzo?
Also called risoni or rosmarino, it’s a form of pasta shaped like a grain of rice. It’s quick cooking, making it perfect for quick pasta dishes or rice salads. It is not gluten-free or a wholegrain and
Gluten-free alternative
To make the orzo gluten-free use quinoa (like I will doing) instead. Please see recipe for alterations in terms of the cooking time and amount stock.
Easy swaps
Butternut or carrots instead of beetroot. Walnuts are a good flavour match to beetroots but use what nuts you have, almonds, hazel or pine would all work well. You can use plain full fat Greek yogurt instead of the creme fraiche at a push.
If you want to be creative you can also make the gremolata with carrot tops!
One-Tray Beetroot Orzo with Creme Fraiche & Gremolata
Equipment
- ovenproof baking dish
Ingredients
- extra-virgin olive oil
- 200 g orzo or quinoa
- quinoa 850 ml plus two tablespoons stock vegetable stock (temperature hot) OR
- orzo 500ml plus two tablespoons stock vegetable stock (temperature hot)
- 300 g beetroot peeled and grated
- 2 garlic cloves minced
- 2 tsp fine salt
- 1/4 cup creme fraiche
- 1 large lemon juice & zest
- 4 dill fonds leaves picked
- 1/3 cup walnuts toasted & chopped
- salt & pepper
Parsley Gremolata
- handful parsley leaves only
- 1 small garlic clove
- zest one lemon
- olive oil
- salt & pepper
Instructions
- Preheat oven to 180c
- In an ovenproof dish add the grated beetroot, quinoa/orzo, garlic, 2 tbsp olive oil, 2 tsp salt and 850ml stock. Mix well, coating the quinoa/orzo with the stock. Pop in the oven and cook for 25 minute remove, stir well and pop back in the oven and cook in 10 minute intervals, stirring well in-between intervals. Bake until the quinoa/orzo is cooked through but still have a bite (al dente) which depending on your oven can take anywhere between 30 to 40 minutes.
- Orzo will cook quicker than orzo.
- TIP: depending on the type of quinoa, temperature of your oven or size of your baking dish you might need to add 150ml-200ml more stock if after 30min cooking time the quinoa still looks nowhere near done.
- While the beetroot is cooking make the gremolata, in a mortar & pestle pound together the parsley and garlic until a paste forms. Add the paste to a small bowl, add enough olive oil to form a paste. Season with salt, lots of lemon zest and a squeeze pepper.
- Once the quinoa is soft, mix in the creme fraiche, reserving two tablespoons to add as a garnish later. Add 2 more tablespoons stock and a squeeze of lemon juice. Taste and season with salt & lots of pepper (and perhaps another squeeze of lemon).
- To serve swirl the creme fraiche through the dish. Top with olive oil, the walnuts and the dill. You can either serve the gremolata alongside the dish or dollop a few teaspoons over the dish. Enjoy!
