Halfway through writing this recipe, I recieved a pack of The Vegg in the mail. Some weeks ago they were looking for food bloggers who would use their product and blog about it. So I sent an e-mail with my details and today it arrived! I am so excited about this I don’t know what to do with myself.
Ok, back to the initial post now… This a delicious side dish and easy to make. A good friend of mine made this for us during her trip to Sydney. You should thank her for the recipe.
Be generous with the amount of black pepper you use in this recipe. This is how you balance the sweetness of carrots.
The recipe serves 4 as a side dish.
1 large brown or white onion, chopped
1 carrot, peeled and grated
1 cup orzo
1 bunch dill, chopped finely
1 tbsp vegetable oil (I used light olive oil)
Freshly ground black pepper
• Heat the oil in a large pan and fry the onions and grated carrot with a little bit of salt until they are cooked.
• Add orzo and black pepper. stir well and add some boiled water. Reduce the heat. The water will evaporate very quickly. You will probably be repeating the process of adding boiled water twice more until the orzo is cooked thoroughly and the dish has a pilaf texture and look.
• When done, remove from the heat and add chopped dill. Stir well and serve immediately.