RECIPE OF THE MONTH

In the spirit of Spring, we found this delightful salad with chorizo, spinach and parmesan on Food Fox. For the record, Orzo is a type of short cut pasta that resembles rice, also called risoni. Try it with the Excelsior Viognier.

Orzo salad with chorizo, spinach and parmesan

Orzo-e1406971132353

Ingredients: (serves 4-6)

  •  a large pot of salted water, suitable for the stove top
  • 500g orzo pasta
  • roughly 225 g of good quality chorizo sausage
  • 45 ml olive oil
  • 2 cloves garlic, finely chopped
  • 250 g ripe cherry tomatoes
  • 5 ml (1 teaspoons) smoked paprika
  • 1/3 cup of dry white wine
  • juice and finely grated zest of one medium size lemon
  • salt and pepper
  • 200 g baby spinach leaves
  • Parmesan cheese, shaved with a vegetable peeler (add as much as you want)

Method:

  1. Place the pot of salted water on the stove and bring to the boil. Add the orzo, stir, and set your timer for 7 minutes.
  2. Remove the skin from the chorizo sausage, then cut the chorizo into fine slices
  3. In a large frying pan over medium-high heat, add the oil, sliced chorizo and chopped garlic. Fry for about 5 minutes until the chorizo has turned slightly brown on all sides. Be careful not to burn the garlic.
  4. (When the timer for the orzo goes off, drain the orzo in a colander, stir through a splash of olive oil and set it aside.)
  5. Add the cherry tomatoes and paprika to the pan with chorizo, and stir-fry for another minute.
  6. Now add the wine to deglaze the pan, cooking until the wine has reduced by half. Remove from the heat.
  7. In a large mixing bowl, add the cooked orzo and the contents of the frying pan. Also add the lemon juice and zest. Stir with a large spoon to mix thoroughly. Season with salt and pepper.
  8. Now stir through the fresh spinach leaves (they will wilt slightly from the heat of the orzo – that’s perfect), and top with shaved Parmesan.
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