Herbed Orzo & Pork Bangers

Meaning ‘barley’ in Italian, this grain-like pasta will form the delicious base of your dish today, Chef. Tossed with caramelised onions, fresh basil, and lemon juice, the bed of orzo is topped with juicy pork sausages for a fuss-free dinner that will please any fussy diner.

Herbed Orzo & Pork Bangers

with fresh basil & lemon juice

4.7

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Butter
  • Sugar/Sweetener/Honey
Photo of Herbed Orzo & Pork Bangers
  1. COOK THE ORZO

    Bring a pot of salted water to a boil. Cook the orzo until al dente, 7-10 minutes. Drain and toss through a drizzle of olive oil.

  2. FRY THE SAUSAGES

    Place a pan or grill pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes. Set the sausages aside and cover.

  3. HERBY Onions

    Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced Onion until soft and starting to caramelise, 8-10 minutes (shifting occasionally). Add a sweetener (to taste) at the halfway mark. In the final 1-2 minutes, add the NOMU rub and cook until fragrant. Remove from the heat.

  4. JUST BEFORE SERVING

    When the Onions are done, toss through the cooked orzo, ½ the torn basil, the Lemon Juice (to taste), and seasoning.

  5. DINNER IS READY

    Make a bed of the herbed orzo, top with the golden brown sausages, and garnish with the remaining basil.

  1. COOK THE ORZO

    Bring a pot of salted water to a boil. Cook the orzo until al dente, 7-10 minutes. Drain and toss through a drizzle of olive oil.

  2. FRY THE SAUSAGES

    Place a pan or grill pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes. Set the sausages aside and cover.

  3. HERBY Onions

    Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced Onion until soft and starting to caramelise, 8-10 minutes (shifting occasionally). Add a sweetener (to taste) at the halfway mark. In the final 1-2 minutes, add the NOMU rub and cook until fragrant. Remove from the heat.

  4. JUST BEFORE SERVING

    When the Onions are done, toss through the cooked orzo, ½ the torn basil, the Lemon Juice (to taste), and seasoning.

  5. DINNER IS READY

    Make a bed of the herbed orzo, top with the golden brown sausages, and garnish with the remaining basil.

  1. COOK THE ORZO

    Bring a pot of salted water to a boil. Cook the orzo until al dente, 7-10 minutes. Drain and toss through a drizzle of olive oil.

  2. FRY THE SAUSAGES

    Place a pan or grill pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes. Set the sausages aside and cover.

  3. HERBY Onions

    Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced Onion until soft and starting to caramelise, 10-12 minutes (shifting occasionally). Add a sweetener (to taste) at the halfway mark. In the final 1-2 minutes, add the NOMU rub and cook until fragrant. Remove from the heat.

  4. JUST BEFORE SERVING

    When the Onions are done, toss through the cooked orzo, ½ the torn basil, the Lemon Juice (to taste), and seasoning.

  5. DINNER IS READY

    Make a bed of the herbed orzo, top with the golden brown sausages, and garnish with the remaining basil.

  1. COOK THE ORZO

    Bring a pot of salted water to a boil. Cook the orzo until al dente, 7-10 minutes. Drain and toss through a drizzle of olive oil.

  2. FRY THE SAUSAGES

    Place a pan or grill pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes. Set the sausages aside and cover.

  3. HERBY Onions

    Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced Onion until soft and starting to caramelise, 10-12 minutes (shifting occasionally). Add a sweetener (to taste) at the halfway mark. In the final 1-2 minutes, add the NOMU rub and cook until fragrant. Remove from the heat.

  4. JUST BEFORE SERVING

    When the Onions are done, toss through the cooked orzo, ½ the torn basil, the Lemon Juice (to taste), and seasoning.

  5. DINNER IS READY

    Make a bed of the herbed orzo, top with the golden brown sausages, and garnish with the remaining basil.

Frequently Asked Questions

What is the preparation time for Herbed Orzo & Pork Bangers?

The preparation time for Herbed Orzo & Pork Bangers with fresh basil & lemon juice is between 15 and 30 minutes.

What is the total time required to make Herbed Orzo & Pork Bangers with fresh basil & lemon juice?

The total time required to make Herbed Orzo & Pork Bangers with fresh basil & lemon juice is between 30 and 45 minutes.

How many servings does Herbed Orzo & Pork Bangers provide?

4 servings

What are the main ingredients in Herbed Orzo & Pork Bangers?

Fresh Basil, Lemon Juice, NOMU Italian Rub, Onion, Onions, Orzo Pasta, Pork Sausages

What is the nutritional information of Herbed Orzo & Pork Bangers?

Calories: 766, Carbs: 90 grams, Fat: grams, Protein: 36.3 grams, Sugar: 12.6 grams, Salt: 1385 grams

How do I prepare Herbed Orzo & Pork Bangers?

DINNER IS READY: Make a bed of the herbed orzo, top with the golden brown sausages, and garnish with the remaining basil. FRY THE SAUSAGES: Place a pan or grill pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as they colour). Remove from the heat and rest in the pan for 5 minutes. Set the sausages aside and cover. JUST BEFORE SERVING: When the onions are done, toss through the cooked orzo, ½ the torn basil, the lemon juice (to taste), and seasoning. COOK THE ORZO: Bring a pot of salted water to a boil. Cook the orzo until al dente, 7-10 minutes. Drain and toss through a drizzle of olive oil. HERBY ONIONS: Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the sliced onion until soft and starting to caramelise, 8-10 minutes (shifting occasionally). Add a sweetener (to taste) at the halfway mark. In the final 1-2 minutes, add the NOMU rub and cook until fragrant. Remove from the heat.

What should be prepared from my kitchen to make Herbed Orzo & Pork Bangers?

Fresh Basil, Lemon Juice, NOMU Italian Rub, Onion, Onions, Orzo Pasta, Pork Sausages

How many calories does Herbed Orzo & Pork Bangers have?

766 calories

How much fat content does Herbed Orzo & Pork Bangers have?

grams

Woolies Products in this dish

Photo of Fresh Basil 30 g

Fresh Basil 30 G

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Fresh Basil 80 g

Fresh Basil 80 G

Photo of Onion Flakes 35 g

Onion Flakes 35 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Red Salad Onions 75 g

Red Salad Onions 75 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Peeled Onions 1 kg

Peeled Onions 1 Kg

Photo of Brown Onions 5 pk

Brown Onions 5 Pk

Photo of White Salad Onions 75 g

White Salad Onions 75 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Bulk Onions 3 kg

Bulk Onions 3 Kg

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