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Orzo is a small pasta shape that looks like a grain of rice and has a velvety texture similar to risotto when cooked- try it out in this Italian-inspired dish
Heat a little oil in a saucepan, add the
onion and cook for 8 mins until soft.
Add the beetroot, plus any juice from
the pack, the orzo, hot stock and a little
seasoning to the pan. Bubble until the
stock has been absorbed and the orzo
is cooked through, about 15 mins.
Add the dill and taste for seasoning.
Serve in shallow bowls with the feta and
reserved dill fronds scattered on top.
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