Hi, this recipe is from the Guardian's 'Feast' magazine, issue 189 from Saturday 28th August 2021, page 3. Also, check out the original recipe online here. From this particular issue, I have also made the spiced chicken puffs on the following page, check out how that went here.
Now, I have to admit this was not my favourite dish flavour wise, the tarragon and parsley were way to strong for mine and my families liking, and they just overwhelmed the dish for us; meaning the delicately spiced orzo/rice was not tasted very much, which was disappointing as I had tried that and it was actually very nice. If you are going to make this, add a bit more cheese (for saltiness and flavour) and 100% make the crispy seeds to go on top, or just sprinkle seeds on top, you don't need to make the recipe if you don't fancy it. And, make sure to go easy on the herbs, I would suggest maybe 1tbsp of tarragon and 1+ 1/2 tbsp of parsley, if you find this too mild for sure add some more, however, start slow. Lastly, I would add some chicken to this dish, diced chicken breast would be very nice and its cooking juices would definitely add some nice flavours, so if going to add this, fry the chicken breast (1-2 breasts should be fine) and then transfer to a plate, using the same pan start to fry the garlic and follow the recipe, re-add the chicken breast and warm through step 4. Of course, if vegan you could add some chickpeas in when you boil the orzo/rice, just make sure to (if using dried chickpeas) add a little more water, and if using tinned, only a drop more water will be needed.
Enjoy!
Hazel :)
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Dietary Info:
-Unsuitable for Vegans
{Eliminate dairy products to make this Vegan -> leave out the parmesan, if you like you could substitute it for a vegan cheese, but I don't think I would bother as the flavours can be different to those of parmesan. Just add some extra seasoning to your dish.}
-Contains Dairy
{See above for tips.}
-Contains Gluten
{In place of the orzo, you can use all rice (I only used 1/2 rice) and I reckon that will be your best bet. However, as orzo is a type of pasta, you could also use a different shaped G-F pasta in place of it. For the panko breadcrumbs, use a G-F loaf, or leave out the crispy bits and just sprinkle with seeds.}
-Unsuitable for Vegetarians
{See top tip.}
-No Nuts
{If also sensitive to seeds, leave them out of the recipe.}
-Main Meal
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Prep: 20 min
Cook: 25 min
Serves: 4 people
Ingredients:
-60ml olive oil {I used extra virgin olive oil, but any neutral oil will work, such as sunflower or vegetable, if you fancied you could go 1/3chilli oil : 2/3 neutral oil, for a bit of a kick too.}
-250g orzo {I only had 120g of orzo left in a packet, so I substituted in the other 130g with long-grain rice, it was fine and the cooking time remained the same.}
-5 garlic cloves, peeled and crushed
-1+1/2tsp ground allspice {I used a Tesco's mixed spice in place of allspice, the flavourings are slightly different (see here) , but nothing major.}
-1tsp ground turmeric
-1tsp cumin seeds {I used ground cumin.}
-1/2tsp ground cinnamon
-500ml chicken or vegetable stock {I used chicken stock, though I did need an extra 100ml as mine dried out.}
-250g oyster mushrooms, left whole or, if large, torn in half {I only had a 150g packet of these, but it was enough.}
-250g chestnut mushrooms, cut into quarters
-5+1/4tbsp (20g) tarragon leaves, roughly chopped
-7+3/4tbsp (30g) parsley leaves, roughly chopped
-3 spring onions, trimmed and thinly sliced in rounds
-1+1/2tbsp lemon juice (ie, from 1 lemon)
-20g parmesan, finely grated
For the crisp bits: (optional)
-3tbsp olive oil
-80g sunflower seeds, lightly crushed in a mortar
-60g panko breadcrumbs
-1/2tsp chilli flakes
-Salt and pepper
Method:
1: Heat the oven to 240℃ / 220℃ fan / 475℉ / gas 9. Put two tablespoons of oil in a large saute pan for which you have a lid, {I used a wok.} and set on a medium-high heat. Once hot, fry the orzo and garlic, stirring often, for five minutes, until the orzo is lightly coloured. Add the spices, fry for another minute, until fragrant, then add the stock, a teaspoon of salt and a good grind of pepper. Bring to a boil, cover the pan, turn the heat to low and leave to cook undisturbed {Do not stir otherwise it will become like sticky rice, if it is looking a bit dry, just pour some water atop the orzo, don't mix it in though.} for 15 minutes, until the orzo is cooked through and all the liquid has been absorbed. Take the pan off the heat, remove the lid and set aside.
2: Meanwhile, put the mushrooms, remaining two tablespoons of oil, a quarter-teaspoon of salt and a good grind of pepper on a large oven tray lined with greaseproof paper and toss to coat. Bake in the hot oven for 15 minutes, until golden and crisp in places, then remove and set aside. {After 15mins, mine weren't very crispy, but they were cooked through enough, and the ones that were a bit crispy lost this crispiness after being stirred through the orzo. So, please don't burn your mushrooms while trying to get them crispy.}
3: Now for the topping. Put the oil in a small saucepan on a medium high heat, then fry the sunflower seeds, breadcrumbs, an eighth of a teaspoon of salt and a good grind of pepper, stirring occasionally, for about five minutes, until lightly golden. Transfer to a small plate and leave to cool.
4: Stir the roast mushrooms, herbs, spring onions and lemon juice through the orzo, and sprinkle over half the parmesan and half the crisp topping. Serve warm or at room temperature with the remaining parmesan and topping alongside.
While you're here...
I have a Pinterest for all my recipes, where you can save them to boards for the future and categorise them into different types of recipe e.g Sunday Dinners, picnic ideas etc. My account is @hazellikestocook, or find the link below. Also, I have a whole blog post explaining this in more detail here and https://hazelscookingandbakingblog.blogspot.com/2021/02/pinterest.html.
https://pin.it/5xDvARk - my profile
This recipe : https://pin.it/75EDynQ
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