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.
Pork Bangers & Herbed Orzo
Pork Bangers & Herbed Orzo
with basil pesto & lemon juice
Hands on Time: 20 - 30 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Fresh Basil
- Lemon Juice
- NOMU Italian Rub
- Onion
- Onions
- Orzo Pasta
- Pesto Princess Basil Pesto
- Pork Sausages
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Butter
- Sugar/Sweetener/Honey
- Seasoning (salt & pepper)
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 they colour). Remove from the heat and rest in the pan for 5 minutes. Set the sausages aside and cover.
HERBY Onions
Return the pan to medium heat with a drizzle of oil and a knob of butter. Fry the 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.
JUST BEFORE SERVING
When the Onion is done, toss through the cooked orzo, the basil pesto, ½ the torn basil, the lemon juice (to taste), and seasoning.
DINNER IS READY
Make a bed of the herbed orzo, top with the golden brown sausages, and garnish with the remaining basil.
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 they colour). Remove from the heat and rest in the pan for 5 minutes. Set the sausages aside and cover.
HERBY Onions
Return the pan to medium heat with a drizzle of oil and a knob of butter. Fry the 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.
JUST BEFORE SERVING
When the Onion is done, toss through the cooked orzo, the basil pesto, ½ the torn basil, the lemon juice (to taste), and seasoning.
DINNER IS READY
Make a bed of the herbed orzo, top with the golden brown sausages, and garnish with the remaining basil.
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 they colour). Remove from the heat and rest in the pan for 5 minutes. Set the sausages aside and cover.
HERBY Onions
Return the pan to medium heat with a drizzle of oil and a knob of butter. Fry the 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.
JUST BEFORE SERVING
When the Onions are done, toss through the cooked orzo, the basil pesto, ½ the torn basil, the lemon juice (to taste), and seasoning.
DINNER IS READY
Make a bed of the herbed orzo, top with the golden brown sausages, and garnish with the remaining basil.
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 they colour). Remove from the heat and rest in the pan for 5 minutes. Set the sausages aside and cover.
HERBY Onions
Return the pan to medium heat with a drizzle of oil and a knob of butter. Fry the 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.
JUST BEFORE SERVING
When the Onions are done, toss through the cooked orzo, the basil pesto, ½ the torn basil, the lemon juice (to taste), and seasoning.
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 Pork Bangers & Herbed Orzo?
The preparation time for Pork Bangers & Herbed Orzo with basil pesto & lemon juice is between 20 and 30 minutes.
What is the total time required to make Pork Bangers & Herbed Orzo with basil pesto & lemon juice?
The total time required to make Pork Bangers & Herbed Orzo with basil pesto & lemon juice is between 35 and 45 minutes.
How many servings does Pork Bangers & Herbed Orzo provide?
4 servings
What are the main ingredients in Pork Bangers & Herbed Orzo?
Fresh Basil, Lemon Juice, NOMU Italian Rub, Onion, Onions, Orzo Pasta, Pesto Princess Basil Pesto, Pork Sausages
What is the nutritional information of Pork Bangers & Herbed Orzo?
Calories: 867, Carbs: 93 grams, Fat: grams, Protein: 38.2 grams, Sugar: 13.4 grams, Salt: 1763 grams
How do I prepare Pork Bangers & Herbed Orzo?
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 onion is done, toss through the cooked orzo, the basil pesto, 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. Fry the 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 Pork Bangers & Herbed Orzo?
Fresh Basil, Lemon Juice, NOMU Italian Rub, Onion, Onions, Orzo Pasta, Pesto Princess Basil Pesto, Pork Sausages
How many calories does Pork Bangers & Herbed Orzo have?
867 calories
How much fat content does Pork Bangers & Herbed Orzo have?
grams
Woolies Products in this dish
