An autumnal recipe like you've never tasted it before: orzo with carrot miso sauce and kale. This taste sensation with a little nod to Dutch vegetables is a huge hit and also a nice recipe to try miso with.
Orzo with carrot-miso sauce and kale
20 minutes
What is miso?
Miso, the savory and fermented paste we all know and love, has deep roots in Japanese culinary history. But miso's history goes far beyond that: it originated in China and was brought to Japan more than a thousand years ago.
Miso is traditionally made by fermenting soybeans with salt and koji (a fungal culture). The result is an umami bomb, packed with flavor and nutrients. In addition to soybeans, miso can also contain grains, such as rice or barley, yielding different flavor profiles.
The possibilities with miso are endless, even without a specific recipe. It can be used as a broth base for soups, as a marinade for meats and vegetables or as a flavor enhancer in dressings and sauces. Miso adds depth and complexity to dishes, and it's a great way to bring out the umami flavor without a lot of fuss.
While miso is deeply rooted in Japanese culture, it has found its way into cuisines around the world, where it has demonstrated its versatility and flavor in countless dishes. This orzo with carrot miso sauce is a great start to exploring the world of miso!
Orzo with carrot-miso sauce and kale
In this autumnal orzo, I make use of pumpkin and kale! These, along with pumpkin, are my favorite fall vegetables!
In autumn, when the days grow shorter and the temperature begins to drop, we crave comforting and nutritious food. Fortunately, there are autumn vegetables, such as carrots and kale, that comfort us with their warm flavors and nutritional richness, without the need for complicated recipes.
Carrots, with their sweet and earthy flavor, are an autumn classic. They can be roasted into crunchy side dishes, added to stews for extra sweetness or simply eaten raw as a crunchy snack. The vibrant orange color reminds us of the colorfulness of the season.
Kale, with its robust leaves and rich flavor, adds depth to fall dishes. It can be steamed or baked (even roasting in the oven is an option) and is a great addition to soups and stews. Kale is also rich in vitamins and minerals, making it a valuable addition to our fall menu.
Together, carrots and kale make a delicious combination that offers us warmth and nourishment during autumn. They remind us that the season of abundance and coziness has arrived. It's not wrong to incorporate some extra vegetables into your dishes in the fall anyway, and with this dish you're in for a treat!
Looking for more inspiration with carrot or kale? How about this risotto with kale pesto or this curry with sweet potato and carrot?
What you need:
2
200 gr orzo
300 gr carrot
200 gr kale
1 white onion
2 tbsp white miso
250 ml of coconut milk
+ extra for garnish
1 tsp garlic powder
handful of almonds
chili flakes to taste
salt and pepper
olive oil
What to do:
1
Preheat the oven to 200 degrees and line a baking sheet with baking paper. Slice the carrots (you don't need to peel them) and place on the baking sheet. Drizzle with some olive oil, salt and pepper and slide into the oven for 10-15 minutes.
2
Bring a pan of water to a boil and cook the orzo in it according to the package directions.
3
Chop the onion and coarsely chop the almonds. Heat some olive oil in a pan and sauté the onion in it. Then add the kale along with some salt, pepper and a little water. Put the lid on the pan and let it steam for a few minutes.
4
Remove the carrot from the oven and keep about 1/4 part aside. Blend the remaining part together with the coconut milk, miso, and some salt and pepper into a creamy sauce.
5
Add the carrot-miso sauce, orzo and garlic powder to the kale and mix well. Is the whole thing too dry or thick? Then add extra coconut milk or water to thin it out a bit. Season to taste with additional salt and pepper, if necessary.
6
Divide the orzo with carrot-miso sauce among the plates and garnish with the remaining slices of carrot, the almonds and chili flakes.
7
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
