Treat Day Orzo

Name: Treat Day Orzo with Mozzarella, Tomato and Chorizo
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Onion; 2 Garlic Clove; 1 Plum Tomatoes; ½ Thyme; 15 Tomato Puree; 1 Diced Chorizo; 180 Orzo; 400 Boiling Water; ½ Vegetable Stock Pot; 1 Mozzarella; 20 Parmesan Cheese; 1 Baby Spinach

with Mozzarella, Tomato and Chorizo

Get 50% off 1st box + free dessert for life!

This dish uses orzo, a rice shaped pasta ideal for risotto-style dishes. Combined with creamy mozzarella, succulent plum tomatoes and flavoursome chorizo what more could you want?

Allergens:

Cereals containing gluten

•Celery

•Sulphites

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes

Cooking time

DifficultyMedium

Ingredients

serving amount

Onion

Garlic Clove

Plum Tomatoes

Thyme

Tomato Puree

Diced Chorizo

180

Orzo

(Contains: Cereals containing gluten May contain traces of: Soya, Egg)

Vegetable Stock Pot

(Contains: Celery, Sulphites)

Mozzarella

(Contains: Milk)

Parmesan Cheese

(Contains: Milk)

Baby Spinach

Not included in your delivery

400

Boiling Water

Nutritional information

Energy (kJ)3088 kJ

Energy (kcal)738 kcal

Fat29 g

of which saturates16 g

Carbohydrate81 g

of which sugars12 g

Protein38 g

Salt5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grater

•Baking Tray

•Large Frying Pan

•Bowl

Instructions

Halve, peel and chop the onion into roughly 1cm pieces. Peel and grate the garlic (or use a garlic press). Cut the plum tomatoes in half. Pull the leaves off the thyme stalks using your finger and thumb (discard the stalks).

Pop the tomatoes on a lined baking tray, season with salt, black pepper and a pinch of sugar (if you have some). Roast on the top shelf of your oven for 10 mins. When the 10 mins are up, take them out your oven and put to the side for later.

Boil your kettle. Heat a splash of oil in a large saucepan on medium heat. Add the onion a pinch of salt and a grind of black pepper. Cook until soft, 5 mins. When the onion is soft add the garlic, thyme leaves, tomato purée and chorizo to the pan. Give everything a good stir. Cook for another 2 mins. Add the orzo to the pan and stir, so it gets a good coating of all the ingredients

Add the boiling water (amount specified in the ingredient list) to the orzo along with the vegetable stock pot. Stir to dissolve the stock pot. Simmer for 8-9 mins, until the liquid has been absorbed and the orzo is cooked. TIP: Stir a few times to ensure it does not stick to the bottom of the pan. If the liquid is all absorbed before the orzo is cooked, add another splash of water and continue cooking for a couple more mins.

While the orzo is cooking, roughly tear the mozzarella cheese into small pieces and grate the parmesan cheese. When the orzo is ready, take the pan off the heat, add the mozzarella, half of the parmesan and the roasted tomatoes, stir everything together. Pop the baby spinach on top and put a lid on for 3-4 mins, to allow the spinach to steam, then stir that in too (it will wilt as you stir it in).