Broccoli and Watercress Orzo



Preheat the oven to 200°C/400°F/Gas 6,
then in a bowl, mix one tablespoon of umami
paste with the broccoli florets until evenly
coated, then place onto an oven tray and
roast for 25-30 minutes.


Whilst the broccoli is roasting, add
the broccoli stalks, vegetable stock and
remaining tablespoon of umami paste to a
saucepan, bring to the boil and cook for
10-12 minutes until the broccoli stalks are
soft. Add this to a blender with the watercress and blend until smooth.


To finish, add the watercress and broccoli
stalk purée and the orzo to a saucepan. Over
a medium heat, heat through for 5 minutes
until it thickens slightly. To serve, add the
orzo to a bowl and top with the roasted
broccoli florets and pine nuts.


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