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
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)
- 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.
- Remove the skin from the chorizo sausage, then cut the chorizo into fine slices
- 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.
- (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.)
- Add the cherry tomatoes and paprika to the pan with chorizo, and stir-fry for another minute.
- Now add the wine to deglaze the pan, cooking until the wine has reduced by half. Remove from the heat.
- 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.
- 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.