- Preparation and cooking time
- Serves 3
- STEP 1
Heat a little oil in a saucepan, add the onion and cook for 8 mins until soft.
- STEP 2
Add the beetroot, plus any juice from the pack, the orzo, hot stock and a little seasoning to the pan. Bubble until the stock has been absorbed and the orzo is cooked through, about 15 mins.
- STEP 3
Add the dill and taste for seasoning. Serve in shallow bowls with the feta and reserved dill fronds scattered on top.