eCook Meal
Haute Cabriére Balsamic Tomato & Feta Orzo
with crispy panko crumb sprinkle
Stand back and admire your handiwork, Chef! Because you just made that beautiful plate of orzo pasta, dotted with earthy mushrooms, silky onion, tangy tomato, and briny olives, coated in a heavenly homemade tomato sauce spiced with NOMU Italian Rub. Served with crave-worthy buttery panko breadcrums, creamy feta & drizzles of balsamic reduction.
Serving guide
Choose your portion size.
O-YUM ORZO
Submerge the orzo in a pot with salted water and bring to a boil. Cook the orzo until al dente, 8-12 minutes. Drain and toss through a drizzle of olive oil.
GOLDEN CRUMBS
Place a pan over medium-high heat with a knob of butter (or drizzle of oil). When the butter has melted, add the panko crumbs and fry until golden, 3-4 minutes (shifting constantly). Remove from the pan and set aside.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. Fry the mushrooms until golden, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the garlic and fry until fragrant. Remove from the pan and season.
FRY THE VEG
Return the pan to medium heat (wiped down if necessary) with a drizzle of oil. Char the baby tomatoes until blistered, 3-4 minutes. In the final minute, add a sweetener and seasoning. Remove from the pan and set aside. Return the pan to medium heat, with oil (if necessary). Fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the NOMU rub, the cooked chopped tomatoes, 100ml [200ml]|#7DA0D7 of water and the parsley. Simmer until thickening slightly, 6-8 minutes (shifting occasionally). In the final 2-3 minutes, add a sweetener (to taste) and seasoning. Remove from the heat and mix through the orzo, ½ the olives, the onion and the mushrooms.
JUST LOOK AT THAT!
Bowl up the loaded orzo. Top with the remaining olives, the feta and the bread crumbs. Drizzle over the balsamic reduction and dig in, Chef!
Orzo Pasta - 75ml
Panko Breadcrumbs - 30ml
Button Mushrooms - 65g
Garlic Clove - 1
Baby Tomatoes - 80g
Onion - 1
NOMU Italian Rub - 5ml
Cooked Chopped Tomato - 100g
Fresh Parsley - 3g
Pitted Kalamata Olives - 30g
Danish-style Feta - 40g
Balsamic Reduction - 15ml
O-YUM ORZO
Submerge the orzo in a pot with salted water and bring to a boil. Cook the orzo until al dente, 8-12 minutes. Drain and toss through a drizzle of olive oil.
GOLDEN CRUMBS
Place a pan over medium-high heat with a knob of butter (or drizzle of oil). When the butter has melted, add the panko crumbs and fry until golden, 3-4 minutes (shifting constantly). Remove from the pan and set aside.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. Fry the mushrooms until golden, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the garlic and fry until fragrant. Remove from the pan and season.
FRY THE VEG
Return the pan to medium heat (wiped down if necessary) with a drizzle of oil. Char the baby tomatoes until blistered, 3-4 minutes. In the final minute, add a sweetener and seasoning. Remove from the pan and set aside. Return the pan to medium heat, with oil (if necessary). Fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the NOMU rub, the cooked chopped tomatoes, 100ml [200ml]|#7DA0D7 of water and the parsley. Simmer until thickening slightly, 6-8 minutes (shifting occasionally). In the final 2-3 minutes, add a sweetener (to taste) and seasoning. Remove from the heat and mix through the orzo, ½ the olives, the onion and the mushrooms.
JUST LOOK AT THAT!
Bowl up the loaded orzo. Top with the remaining olives, the feta and the bread crumbs. Drizzle over the balsamic reduction and dig in, Chef!
Orzo Pasta - 150ml
Panko Breadcrumbs - 60ml
Button Mushrooms - 125g
Garlic Clove - 1
Baby Tomatoes - 160g
Onion - 1
NOMU Italian Rub - 10ml
Cooked Chopped Tomato - 200g
Fresh Parsley - 5g
Pitted Kalamata Olives - 60g
Danish-style Feta - 80g
Balsamic Reduction - 30ml
O-YUM ORZO
Submerge the orzo in a pot with salted water and bring to a boil. Cook the orzo until al dente, 8-12 minutes. Drain and toss through a drizzle of olive oil.
GOLDEN CRUMBS
Place a pan over medium-high heat with a knob of butter (or drizzle of oil). When the butter has melted, add the panko crumbs and fry until golden, 4-5 minutes (shifting constantly). Remove from the pan and set aside.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. Fry the mushrooms until golden, 6-8 minutes (shifting occasionally). In the final 1-2 minutes, add the garlic and fry until fragrant. Remove from the pan and season.
FRY THE VEG
Return the pan to medium heat (wiped down if necessary) with a drizzle of oil. Char the baby tomatoes until blistered, 5-6 minutes. In the final minute, add a sweetener and seasoning. Remove from the pan and set aside. Return the pan to medium heat, with oil (if necessary). Fry the Onion until golden, 5-6 minutes (shifting occasionally). Add the NOMU rub, the cooked chopped tomatoes, 300ml [400ml]|#7DA0D7 of water and the parsley. Simmer until thickening slightly, 8-10 minutes (shifting occasionally). In the final 2-3 minutes, add a sweetener (to taste) and seasoning. Remove from the heat and mix through the orzo, ½ the olives, the onion and the mushrooms.
JUST LOOK AT THAT!
Bowl up the loaded orzo. Top with the remaining olives, the feta and the bread crumbs. Drizzle over the balsamic reduction and dig in, Chef!
Orzo Pasta - 225ml
Panko Breadcrumbs - 90ml
Button Mushrooms - 190g
Garlic Cloves - 2
Baby Tomatoes - 240g
Onions - 2
NOMU Italian Rub - 15ml
Cooked Chopped Tomato - 300g
Fresh Parsley - 8g
Pitted Kalamata Olives - 90g
Danish-style Feta - 120g
Balsamic Reduction - 45ml
O-YUM ORZO
Submerge the orzo in a pot with salted water and bring to a boil. Cook the orzo until al dente, 8-12 minutes. Drain and toss through a drizzle of olive oil.
GOLDEN CRUMBS
Place a pan over medium-high heat with a knob of butter (or drizzle of oil). When the butter has melted, add the panko crumbs and fry until golden, 4-5 minutes (shifting constantly). Remove from the pan and set aside.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. Fry the mushrooms until golden, 6-8 minutes (shifting occasionally). In the final 1-2 minutes, add the garlic and fry until fragrant. Remove from the pan and season.
FRY THE VEG
Return the pan to medium heat (wiped down if necessary) with a drizzle of oil. Char the baby tomatoes until blistered, 5-6 minutes. In the final minute, add a sweetener and seasoning. Remove from the pan and set aside. Return the pan to medium heat, with oil (if necessary). Fry the Onion until golden, 5-6 minutes (shifting occasionally). Add the NOMU rub, the cooked chopped tomatoes, 300ml [400ml]|#7DA0D7 of water and the parsley. Simmer until thickening slightly, 8-10 minutes (shifting occasionally). In the final 2-3 minutes, add a sweetener (to taste) and seasoning. Remove from the heat and mix through the orzo, ½ the olives, the onion and the mushrooms.
JUST LOOK AT THAT!
Bowl up the loaded orzo. Top with the remaining olives, the feta and the bread crumbs. Drizzle over the balsamic reduction and dig in, Chef!
Orzo Pasta - 300ml
Panko Breadcrumbs - 125ml
Button Mushrooms - 250g
Garlic Cloves - 2
Baby Tomatoes - 320g
Onions - 2
NOMU Italian Rub - 20ml
Cooked Chopped Tomato - 400g
Fresh Parsley - 10g
Pitted Kalamata Olives - 120g
Danish-style Feta - 160g
Balsamic Reduction - 60ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R196.29
for 4 servings · R49.07 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Balsamic Reduction needs 60 mlPreserved Cranberry Balsamic Reduction 250 ml 250 ml at R79.99 · 24% of packR19.20
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Fresh Parsley needs 10 gParsley Refill 8 g 8 g at R23.99 · 1.25× packR29.99
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Pitted Kalamata Olives needs 120 gKalamata Olives 825 g 825 g at R149.99 · 15% of packR21.82
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 27% of packR13.33
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Button Mushrooms needs 250 gSliced Button Mushrooms 250 g 250 g at R38.99 · 100% of packR38.99
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Orzo Pasta needs 300 mlOrzo Pasta 500 g R22.99 · whole pack (size can't be divided)R22.99
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Danish-style Feta needs 160 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 20% of packR20.00
Not in the Woolies basket — source these elsewhere:
- Panko Breadcrumbs
- NOMU Italian Rub
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Haute Cabriére Balsamic Tomato & Feta Orzo?
The preparation time for Haute Cabriére Balsamic Tomato & Feta Orzo with crispy panko crumb sprinkle is between 30 and 50 minutes.
What is the total time required to make Haute Cabriére Balsamic Tomato & Feta Orzo with crispy panko crumb sprinkle?
The total time required to make Haute Cabriére Balsamic Tomato & Feta Orzo with crispy panko crumb sprinkle is between 35 and 60 minutes.
How many servings does Haute Cabriére Balsamic Tomato & Feta Orzo provide?
4 servings
What are the main ingredients in Haute Cabriére Balsamic Tomato & Feta Orzo?
Baby Tomatoes, Balsamic Reduction, Button Mushrooms, Cooked Chopped Tomato, Danish-style Feta, Fresh Parsley, Garlic Clove, Garlic Cloves, NOMU Italian Rub, Onion, Onions, Orzo Pasta, Panko Breadcrumbs, Pitted Kalamata Olives
What is the nutritional information of Haute Cabriére Balsamic Tomato & Feta Orzo?
Calories: 657, Carbs: 99 grams, Fat: grams, Protein: 22.8 grams, Sugar: 31.1 grams, Salt: 1122 grams
How do I prepare Haute Cabriére Balsamic Tomato & Feta Orzo?
JUST LOOK AT THAT!: Bowl up the loaded orzo. Top with the remaining olives, the feta and the bread crumbs. Drizzle over the balsamic reduction and dig in, Chef! FRY THE VEG: Return the pan to medium heat (wiped down if necessary) with a drizzle of oil. Char the baby tomatoes until blistered, 3-4 minutes. In the final minute, add a sweetener and seasoning. Remove from the pan and set aside. Return the pan to medium heat, with oil (if necessary). Fry the onion until golden, 4-5 minutes (shifting occasionally). Add the NOMU rub, the cooked chopped tomatoes, 100ml [200ml]|#7DA0D7 of water and the parsley. Simmer until thickening slightly, 6-8 minutes (shifting occasionally). In the final 2-3 minutes, add a sweetener (to taste) and seasoning. Remove from the heat and mix through the orzo, ½ the olives, the onion and the mushrooms. MMMUSHROOMS: Return the pan to medium-high heat with a drizzle of oil. Fry the mushrooms until golden, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the garlic and fry until fragrant. Remove from the pan and season. GOLDEN CRUMBS: Place a pan over medium-high heat with a knob of butter (or drizzle of oil). When the butter has melted, add the panko crumbs and fry until golden, 3-4 minutes (shifting constantly). Remove from the pan and set aside. O-YUM ORZO: Submerge the orzo in a pot with salted water and bring to a boil. Cook the orzo until al dente, 8-12 minutes. Drain and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Haute Cabriére Balsamic Tomato & Feta Orzo?
Baby Tomatoes, Balsamic Reduction, Button Mushrooms, Cooked Chopped Tomato, Danish-style Feta, Fresh Parsley, Garlic Clove, Garlic Cloves, NOMU Italian Rub, Onion, Onions, Orzo Pasta, Panko Breadcrumbs, Pitted Kalamata Olives
How many calories does Haute Cabriére Balsamic Tomato & Feta Orzo have?
657 calories
How much fat content does Haute Cabriére Balsamic Tomato & Feta Orzo have?
grams