Miso Broccoli Orzo
Got 30 minutes? Fast, flavourful, and on your table in a flash, our Miso Butter Broccoli Orzo is the perfect speedy weeknight meal. This dish is all about bold flavours and wholesome ingredients—creamy plant-based butter melts with the deep, rich tones of brown miso creating an umami packed recipe. We're all about less waste here at BOSH! hq so we've even grated the broccoli stalk and thrown it into the orzo. Check out the recipe below!
Serves
Ingredients
For the Chilli Oil
<item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done>2 red chillis<item-todo-done><item-todo-done>4 cloves of garlic<item-todo-done>
For the Orzo
<item-todo-done>1 broccoli<item-todo-done><item-todo-done>2 tbsp miso - brown<item-todo-done><item-todo-done>4 tbsp plant-based butter<item-todo-done><item-todo-done>300g orzo<item-todo-done><item-todo-done>750ml boiling water<item-todo-done><item-todo-done>150g frozen peas<item-todo-done><item-todo-done>50g plant-based parmesan<item-todo-done><item-todo-done>1 lemon<item-todo-done>
Before you start
Oven 190C | Baking tray lined with baking paper | Frying pan
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