One Pan Henderson's Orzo
The internet is flooded with ‘one-pan’ wonders, but none are quite as creamy, gooey and outright tasty as this One-Pan Orzo recipe – and that’s because of the unique, spicy deliciousness of Henderson’s Relish. Henderson's Relish has been made in Sheffield for more than 100 years. It's still a family business, and unlike Worcester Sauce, it's vegan-friendly! We remember a time when you could only buy it in Sheffield - but now it's available in supermarkets nationwide and online!
Servings
Ingredients
For the orzo
<item-todo-done>1 onion<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>400g mixed mushrooms<item-todo-done><item-todo-done>2 tsp dried rosemary<item-todo-done><item-todo-done>2 tsp dried thyme<item-todo-done><item-todo-done>300g orzo<item-todo-done><item-todo-done>4 tbsp Henderson's Relish<item-todo-done><item-todo-done>700ml boiling water<item-todo-done><item-todo-done>1 vegetable stock pot<item-todo-done><item-todo-done>1 tbsp harissa paste<item-todo-done><item-todo-done>½ x 400g can of coconut milk<item-todo-done><item-todo-done> Large handful of spinach<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done> Salt and pepper<item-todo-done>
To serve
<item-todo-done>2 tbsp plant-based parmesan<item-todo-done><item-todo-done> Henderson's Relish<item-todo-done><item-todo-done> pepper - to taste<item-todo-done>
Ingredients
For the orzo
<item-todo-done>2 onions<item-todo-done><item-todo-done>4 garlic cloves<item-todo-done><item-todo-done>800g mixed mushrooms<item-todo-done><item-todo-done>4 tsp dried rosemary<item-todo-done><item-todo-done>4 tsp dried thyme<item-todo-done><item-todo-done>600g orzo<item-todo-done><item-todo-done>8 tbsp Henderson's Relish<item-todo-done><item-todo-done>1400ml boiling water<item-todo-done><item-todo-done>2 vegetable stock pot<item-todo-done><item-todo-done>2 tbsp harissa paste<item-todo-done><item-todo-done>1 x 400g can of coconut milk<item-todo-done><item-todo-done> Large handful of spinach<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done> Salt and pepper<item-todo-done>
To serve
<item-todo-done>4 tbsp plant-based parmesan<item-todo-done><item-todo-done> Henderson's Relish<item-todo-done><item-todo-done> pepper - to taste<item-todo-done>
Before you start
Large heavy based saucepan | Wooden spoon | Food processor
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
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
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
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
Finish the dish
- Serve hot with parmesan (if using), more Henderson’s relish and pepper on top