Orzo, Pork and Peas
"If you aren't familiar with Orzo, you'll be in for a bit of a treat! This fantastic little ingredient looks similar to risotto rice but is actually a short grained type of pasta that's easy on the wallet and really versatile. it's perfect for stews and soups and soaks up big flavours. Int the summer it makes a great base for a salad, but here, it makes a mouth-watering comfort dish when paired with pork (or chicken) and the bold flavours of cheddar, bay leaf and chicken stock. This recipe makes a delicious winter's pick me up."
Cook Time: 20 mins | Servings: 2 | Difficulty: easy
INGREDIENTS
SWAP SHOP
75g orzo pasta
75g rice or 2 portions spaghetti
1 1.2 tbsp butter
1 1/2 tbsp olive oil
1 bay leaf
1/2 tsp rosemary
3 pork shoulder steaks, (250-300g) cut into 2-3 cm pieces
250-300g chicken or quorn cut into 2-3 cm pieces
2 cloves garlic, minced
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1 chicken stock cube
1 vegetable stock cube
75g frozen peas
75g green beans, chopped
1 handful spinach leaves
1 handful spring greens
pinch black pepper
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3 tbsp cheddar, grated
3 tbsp parmesan, grated
METHOD
- Bring a saucepan of 600ml water to the boil and add the orzo to the pan. Allow it to bubble away for 15 minutes.
- Meanwhile, add the butter, bay leaf and pork to a non-stick frying pan. Stir-fry over a medium heat for 3 minutes.
- Add the garlic to the pan and fry for another 3 minutes. Pour in 100ml boiling water and dissolve the chicken stock cube in the pan. Cover with a lid or plate and cook over a low temperature for 7 minutes.
- One minute before the orzo is ready, add the frozen peas to the saucepan and continue to cook, then drain the orzo and peas and add both to the frying pan with the pork.
- Add the spinach and stir through until it has wilted. Season with a pinch of pepper, top with the grated cheddar and serve.
ADDITIONS
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NOTES
If you don't fancy pork you can swap it for chicken or quorn pieces.
