Quick ideas
Sicilian romanesco orzo
This is a simple, one-pan recipe for romanesco. The flavours of lemon, chilli and raisins are inspired by Sicilian cuisine - pine nuts are often added to this combination too. Try adding some instead or as well as the feta.
We have a couple of other variations of this recipe on the website, but this version is simpler, has less ingredients, and doesn't require an oven like the others do, reducing the energy needed to cook it, and the washing up, too.
Cook's notes
Sultanas can be used in place of raisins.
Ingredients
- 150g orzo
- 1 romanesco cauliflower (or use broccoli)
- zest and juice of 1 lemon
- 30g raisins or sultanas
- 1 red chilli
- olive oil
- 60g feta (optional)
- handful of parsley
Method
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Step 1
Put your orzo in a saucepan and cover with boiling water from the kettle (not too much, enough to cover plus a little more). Pop a lid on and let it cook over a medium heat.
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Step 2
Cut your romanesco into florets. Cut any larger pieces in half lengthways. The stalk can be cut into small chunks and added too. Or set aside and keep for dipping into your favourite hummus.
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Step 3
After about 5 minutes, add your romanesco and raisins to the pan with the orzo, with the zest of half the lemon. Put the lid back on and continue cooking. The romanesco will cook in the steam, and the raisins will plump up nicely.
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Step 4
Cut your chilli into very fine slices or dice. Halve your lemon.
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Step 5
After another 5 mins, check to see if the orzo is cooked and the romanesco is tender.
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Step 6
Once cooked, drain any excess water from the pan and finish with the zest of the other half of the lemon, a tablespoon of good quality olive oil, and season well with salt and pepper. Squeeze in the juice of half the lemon. Taste and add more if you think it needs it - we love it really lemony.
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Step 7
Serve with feta if you like, or try pine nuts, and a sprinkling of chopped parsley too.