Meaning ‘barley’ in Italian, this grain-like pasta will form the delicious base of your dish today, Chef. Tossed with caramelised onions, fresh basil & 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 with Pork Bangers
Herbed Orzo with Pork Bangers
with fresh basil & lemon juice
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Fresh Basil
- Lemon Juice
- NOMU Italian Rub
- Onion
- Onions
- Orzo Pasta
- Pork Sausages
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Sugar/Sweetener/Honey
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.
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 it colours). Remove from the heat and rest in the pan for 5 minutes.
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 at the halfway mark. In the final 1-2 minutes, add the NOMU rub and cook until fragrant. Remove from the heat.
JUST BEFORE SERVING
When the onions are done, toss through the cooked orzo, ½ the rinsed basil, the lemon juice, and seasoning.
DINNER IS READY
Make a bed of the herbed orzo, top with the golden brown sausages, and garnish with the remaining basil.
Orzo Pasta - 100ml
Pork Sausages - 180g
Onion - 1
NOMU Italian Rub - 7,5ml
Fresh Basil - 3g
Lemon Juice - 10ml
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.
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 it colours). Remove from the heat and rest in the pan for 5 minutes.
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 at the halfway mark. In the final 1-2 minutes, add the NOMU rub and cook until fragrant. Remove from the heat.
JUST BEFORE SERVING
When the onions are done, toss through the cooked orzo, ½ the rinsed basil, the lemon juice, and seasoning.
DINNER IS READY
Make a bed of the herbed orzo, top with the golden brown sausages, and garnish with the remaining basil.
Orzo Pasta - 200ml
Pork Sausages - 360g
Onion - 1
NOMU Italian Rub - 15ml
Fresh Basil - 5g
Lemon Juice - 20ml
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.
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 it colours). Remove from the heat and rest in the pan for 5 minutes.
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 at the halfway mark. In the final 1-2 minutes, add the NOMU rub and cook until fragrant. Remove from the heat.
JUST BEFORE SERVING
When the onions are done, toss through the cooked orzo, ½ the rinsed basil, the lemon juice, and seasoning.
DINNER IS READY
Make a bed of the herbed orzo, top with the golden brown sausages, and garnish with the remaining basil.
Orzo Pasta - 300ml
Pork Sausages - 540g
Onions - 2
NOMU Italian Rub - 22,5ml
Fresh Basil - 8g
Lemon Juice - 30ml
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.
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 it colours). Remove from the heat and rest in the pan for 5 minutes.
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 at the halfway mark. In the final 1-2 minutes, add the NOMU rub and cook until fragrant. Remove from the heat.
JUST BEFORE SERVING
When the onions are done, toss through the cooked orzo, ½ the rinsed basil, the lemon juice, and seasoning.
DINNER IS READY
Make a bed of the herbed orzo, top with the golden brown sausages, and garnish with the remaining basil.
Orzo Pasta - 400ml
Pork Sausages - 720g
Onions - 2
NOMU Italian Rub - 30ml
Fresh Basil - 10g
Lemon Juice - 40ml
Woolies Products in this dish
