A creamy one pot orzo dish with boiled eggs and sweet carrots. Stand back and watch it being devoured!
Comfort Food – One Pot Orzo
It’s the time of year the winter warmers come out and my Facebook feed starts filling up with stews and roasts. These do have their place. However on a day when my toddler had a ten minute nap and screamed his way round a nature reserve, I need something warming, but also brain optional. Something tasty to warm the insides, that is quick and doesn’t involve a lot of prep.
There are many one pot orzo recipes out there. Unlike some, I haven’t cooked the orzo in the sauce. Instead, I’ve boiled the main ingredients together then made the sauce quickly round them. I find whilst the packet says orzo cooks in 8 minutes, it often takes longer, and the more things you add to the pan the more slowly it boils.
Serving and Cooking Tips
You could speed things up a bit by microwaving the milk before adding it to the cooked ingredients. If you’re on a low budget try swapping half the milk for vegetable stock (broth). Equally, you could swap some of the carrots for parsnip or leek. It just so happens carrots were what I had, and this dish really brings out their sweetness. Again, I was looking for nutmeg to add to this, but found mace – they’re made from the same plant, and either will do.
I added the orzo, carrots and eggs all at the same time and the orzo took longer to cook than I expected. If you really want to eliminate the risk of rubbery eggs you could add the eggs half way through cooking time. However, they tasted fine to us and the shells just slipped right off.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 3 large carrots
- 6 oz Orzo
- 4 eggs
- 500ml milk
- 2 tbsp cornflour
- 1 tsp garlic powder
- 1/2 tsp mace
- A little black pepper
- Top and tail and peel the carrots and dice them into quarter slices.
- Place them in a pan with the orzo and eggs and cover well with freshly boiled water. Cook until the orzo was soft - this was about 20 minutes for us.
- While it's cooking measure out the milk. Place the cornflour, garlic, mace and pepper in a small bowl and mix to a paste with a little of the milk.
- When the orzo is tender, drain the pan and let the ingredients steam dry.
- Place the eggs in a bowl of water to cool them. Peel them, slice them and put them back in the pan.
- Pour the milk into the pan and bring it to the boil.
- When it's boiling vigorously stir in the spice and cornflour paste thoroughly. Serve!
- measure 500ml water. Take some out, mix with 2 tbsp cornflour, 1 tsp garlic, 1/2 tsp mace,sprinkling black pepper
- drain pan, let steam. Peel and slice eggs and add back in.
- Stir in milk and bring to the boil.
- When boiling vigorously stir in paste well and serve.