Miso Broccoli Orzo
This one has become a proper staple in our kitchens and honestly we can't stop making it. Miso and broccoli is one of those combinations that just works, the miso brings this deep, savoury umami punch and the roasted broccoli florets go slightly charred and crispy at the edges in the best possible way. The orzo soaks up everything beautifully and makes it feel really hearty and satisfying without being heavy. It's the kind of dinner that looks impressive but comes together in 30 minutes, so if you're after something a bit special on a weeknight, this is the one.
Before You Start
- Preheat oven to 200°C
- Large baking tray lined with parchment
- Cheese grater
- Microplane or fine grater for parmesan
Ingredients
- 4 tbsp olive oil
- 2 red chillis
- 4 cloves of garlic
- 1 broccoli
- 2 tbsp miso - brown
- 4 tbsp plant-based butter
- 300g orzo
- 750ml boiling water
- 150g frozen peas
- 50g plant-based parmesan
- 1 lemon
Method
Prep the veg
- Thinly slice the chilli
- Peel and thin slice the garlic
- Cut the stem away from the head of the broccoli and coarsely grate using a cheese grater
- Cut the broccoli head into small florets
- Finely grate the parmesan
Roast the broccoli
- Place the broccoli florets on the baking tray, drizzle with olive oil and season with salt and pepper
- Roast for 15 minutes until cooked and lightly charred
Make the Chilli Garlic Oil
- Heat the olive in a pan over a low-medium heat. Add the garlic and chilli and fry until the garlic is just turning golden
- Transfer to a bowl with the oil
Cook the orzo
- Add the butter and miso to the same pan, whisking together to combine as the butter melts
- Add the grated broccoli stem to the pan, then add the orzo and pour in the water
- Bring to a simmer for 10 minutes until the orzo is cooked
- Stir through the peas, parmesan and roasted broccoli
- Taste to season with salt and pepper
- Serve with the chilli garlic oil and a squeeze of lemon
Tips & Variations
- Don't skip the broccoli stem: We know it's tempting to just use the florets, but grating the stem is honestly what makes this dish. It cooks down into something almost creamy and adds so much flavour.
- Adjust the miso to taste: Miso varies a lot in saltiness depending on the brand, so start with a smaller amount, taste as you go, and build it up. You can always add more but you can't take it away.
- Make it gluten-free: Swap the orzo for a gluten-free pasta or even short grain rice and it works brilliantly. Just adjust the cooking liquid and time accordingly.
Why This Works
The trick here is grating the broccoli stem and cooking it down into the orzo so it almost melts into the sauce, giving you this incredible depth of flavour that you'd never expect from what most people just throw away. Then the roasted florets on top give you that contrast of texture, soft and creamy underneath, charred and a little crispy on top. Trust us on this one, it completely transforms a simple pasta dish into something that feels really special.