Cooking Steps

• Finely chop the garlic and onion, dice the carrot and leek, and add to a large pot with olive oil, salt, and pepper. Sweat down for around 6 minutes.
• Boil the kettle and add the water to a bowl with the stock cube and whisk until dissolved.
• Add the orzo to the pot along with the stock and dried thyme, and leave to bubble away for around 12 minutes.
• Add more seasoning of salt and pepper, the squeeze of lemon, and fresh dill, then taste test.
• Once cooked, serve up with a drizzle of extra virgin olive oil on each bowl and a sprig of fresh dill.