Orzo and Chorizo Salad with Cheddar Île-aux-Grues

1 Reviews
100% would make this recipe again

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Ingredients

2 1/2 cups orzo or risoni (tiny pasta for soups) 12 oz
1 chorizo sausage (Spanish type), cut into strips 3.5 oz
2 tbsp butter, unsalted 1 oz
1 cup Cheddar île-aux-Grues, diced 5.3 oz
1/4 cup pine nuts, lightly toasted 1.1 oz
1/2 red onions, finely chopped 2.7 oz
1 cup Italian parsley, fresh, chopped 2.9 oz
1/4 cup fresh basil, chopped 0.6 oz
1/4 cup olive oil 2.2 fl.oz
1 lemons, juice and zest 4.3 oz
1 pinch salt [optional]
ground pepper to taste [optional]

Method

  1. Cook the orzo following the cooking instructions on the package. Drain.
  2. While the orzo cooks, grill the chorizo strips in butter in a frying pan. Set aside on a paper towel to remove the excess fat.
  3. In a large bowl, mix the orzo, chorizo, Cheddar Île-aux-Grues, pine nuts, red onions, parsley and basil together. Add the olive oil and the lemon juice and zest. Season with salt and pepper. Keep in the refrigerator until serving.

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Cheese

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