Easy Orzo
As the title nicely suggests, this recipe is incredibly simple. It’s an ideal serving of comfort after a long day
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1 bag (about 14 oz / 400 g) Asian stir-fry vegetable mix (mushroom, bell pepper, leek, carrot, cabbage, etc.)
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1 red chili pepper, finely chopped
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1 onion, finely chopped
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2 cloves garlic, finely chopped
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4 tbsp (70 g) concentrated tomato paste
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1 bouillon cube
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1 cup (200 g) orzo
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1 tbsp köfte spice mix
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2 tsp balsamic vinegar
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1/2 lb (200 g) ground beef
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1 1/2 tbsp (20 g) butter
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3 tbsp (50 g) mascarpone
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1/4 cup (25 g) grated Parmesan cheese
1. Cook the orzo in a pot of water with the bouillon cube for 8–9 minutes, until tender. Drain and set aside.
2. Finely chop the onion, garlic, and chili pepper.
3. Melt the butter in a large skillet or sauté pan with a lid. Add the onion, garlic, and chili pepper and cook for about 2 minutes until softened and fragrant. Add the ground beef and tomato paste. Cook for about 5 minutes, breaking up the meat until browned. Add the vegetable mix, stir well, cover, and cook for about 7 minutes over medium heat until the vegetables are tender.
4. Stir in the mascarpone and let it melt into the sauce for 1 minute. Add the balsamic vinegar and season with salt and pepper to taste.
5. Fold in the cooked orzo until everything is well combined. Serve topped with Parmesan cheese.
© Mathilde De Wit, 2025