Orzo pasta with veg (& pancetta)

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Day 1


  • Pancetta (if using)
  • Garlic Granules/powder
  • Sliced Mushrooms
  • Basil
  • Parmesan
  • Orzo Pasta
  • Chopped Onion
  • Sliced Peppers
  • Veg Stock
  • Lemon
  • Frozen peas

For Dessert

  • Swiss Roll
  • Ambrosia Custard


Warm a large pot add a small amount of oil then add the chopped onion, chopped peppers, sliced mushrooms and garlic along with a pinch of salt and fry until soft.

Increase the heat and stir in the orzo. Fry for 2 mins, stirring constantly, then pour in the stock and bring to a simmer. For a full patrol of 12 you might have 1500g pasta, so you’d use 1500ml stock.

Add more stock gradually, stirring constantly, as the orzo absorbs the liquid (similar to cooking a risotto).

After 5 mins, stir in the petit pois and bring the mixture to a simmer. Continue to add the remaining stock, stirring, as the mixture cooks. Simmer until the orzo is cooked through.

Shortly before the main dish is cooked fry the pancetta in a separate frying pan until crisp and golden (skip this step if you would like the vegetarian option.)

Add the lemon juice & basil

Season to taste, then cover and leave to rest for 2 mins.

Serve and add pancetta, if using, and parmesan as required.