One Pan Henderson's Orzo — a plant-based British recipe by BOSH!
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One Pan Henderson's Orzo

This one has become a proper go-to for us, especially on those evenings when you want something seriously satisfying but can't face loads of washing up. Henderson's Relish gives the whole dish this deep, savoury, almost smoky edge that you just don't get from anything else. The orzo soaks up all those mushroomy, herby juices as it cooks and goes beautifully silky, and the whole thing comes together in one pan in about 35 minutes. It's the kind of recipe where you take one bite and immediately want to make it again next week.

Cook: 35 min
Serves 4

Before You Start

  • Large pan (at least 30cm)
  • Vegetable stock cube dissolved in 700ml boiling water before starting

Ingredients

  • 1 onion
  • 2 garlic cloves
  • 400g mixed mushrooms
  • 2 tsp dried rosemary
  • 2 tsp dried thyme
  • 300g orzo
  • 4 tbsp Henderson's Relish
  • 700ml boiling water
  • 1 vegetable stock pot
  • 1 tbsp harissa paste
  • ½ x 400g can of coconut milk
  • Large handful of spinach
  • olive oil
  • Salt and pepper
  • 2 tbsp plant-based parmesan
  • Henderson's Relish
  • pepper - to taste

Method

1

Start the base

  • Dice the onion and garlic
  • Place a pan over a medium heat and add a drizzle of olive oil
  • Once warm, add the diced onions, garlic and a pinch of salt, mix well and cook for 5-10 minutes until soft
2

Add the mushrooms

  • Slice all of the mushrooms and add half of them to the pan, along with the dried rosemary and thyme
  • Keep stirring the mushrooms to stop them sticking and cook for 5-10 minutes until soft
  • Once soft, add the remaining mushrooms and cook until soft
3

Cook the orzo

  • Once the mushrooms have cooked, add the orzo to the pan and stir through the mushrooms
  • Add the stock water and Henderson’s Relish
  • Mix it through the orzo little by little allowing time for the liquid to be absorbed
4

Add the remaining ingredients

  • Once all the stock has been soaked up, stir through the harissa paste and coconut milk before seasoning with salt and pepper
  • Cook for another 5-10 minutes until it has all been absorbed and the orzo is nice and soft
  • Mix through the spinach and cook until the spinach wilts
5

Finish the dish

  • Serve hot with parmesan (if using), more Henderson’s relish and pepper on top

Tips & Variations

  • No Henderson's Relish? Worcestershire sauce works as a swap, but try and get hold of Henderson's if you can. It's worth it and it's fully vegan, which is a bonus.
  • Watch the orzo: Orzo can catch on the bottom of the pan if the heat's too high. Keep stirring it every couple of minutes and add a splash more stock or water if it starts looking dry before it's cooked through.
  • Make it heartier: We love stirring in a handful of spinach or some cooked puy lentils right at the end if we want to bulk it out a bit. Both work really well with the mushroom and herb flavours here.

Why This Works

The trick here is adding the mushrooms in two batches. The first lot cook down and basically melt into the sauce, giving you that deep umami base, and the second lot keep a bit of texture so every mouthful has something to it. And don't skip the Henderson's, it's doing a lot of heavy lifting flavour-wise and really is what makes this taste properly special.