Baked Orzo with Chorizo and Mozzarella

Baked Orzo

with Chorizo and Mozzarella

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500 Calories Or Less
Mediterranean
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Orzo is the Italian word for barley, but in this case refers to the noodle's appearance. This pasta is made from semolina flour, which is more durable and therefore helps to maintain orzo's signature shape while cooking. Orzo is very popular in Mediterranean cooking and absorbs flavors beautifully. The orzo in this dish will meld the spice of the dried chorizo with the earthy vegetables and melted cheese.

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ingredients
Baked Orzo with Chorizo and Mozzarella
Title
  • 1 cup Orzo
  • 1 Dried Chorizo
  • 1 Red Onion
  • 1 Japanese Eggplant
  • 1 Red Bell Pepper
  • 1 Small Can Crushed Tomatoes
  • 3 cloves Garlic
  • 1 bunch Parsley
  • 1 bunch Oregano
  • 1 Mozzarella Ball
  • 1 Lemon
tried-and-true
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step-by-step
instructions
1
Preheat oven to 425 degrees. Bring medium pot of water to boil. Peel the outer skin off chorizo and cut into small cubes. Cut eggplant into cubes as well. Dice onion, garlic, pepper, and chop parsley, oregano, and mozzarella. Set each aside in individual bowls.
2
Once water is boiling, add orzo and cook for approximately 12 minutes. Drain and set aside.
3
Coat the bottom of a large pan with oil, and sauté chorizo for 2 minutes on medium-high heat. Add onion and garlic and sauté for an additional 2 minutes, and then add eggplant and pepper for 1 more minute. Toss in the parsley and the canned tomatoes, adding salt and pepper to taste, and cook till all the ingredients are warmed through (approx 3 minutes).
4
Add mozzarella to the chorizo/vegetable sauté in the pan. Once mixed, transfer to a baking dish.
5
Put dish into the oven and bake for 10-15 minutes.
6
Remove dish from oven. Cut lemon in half, and squeeze the juice onto the dish to taste. Sprinkle with parsley to garnish, serve and eat!

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1
Preheat oven to 425 degrees. Bring medium pot of water to boil. Peel the outer skin off chorizo and cut into small cubes. Cut eggplant into cubes as well. Dice onion, garlic, pepper, and chop parsley, oregano, and mozzarella. Set each aside in individual bowls.
2
Once water is boiling, add orzo and cook for approximately 12 minutes. Drain and set aside.
3
Coat the bottom of a large pan with oil, and sauté chorizo for 2 minutes on medium-high heat. Add onion and garlic and sauté for an additional 2 minutes, and then add eggplant and pepper for 1 more minute. Toss in the parsley and the canned tomatoes, adding salt and pepper to taste, and cook till all the ingredients are warmed through (approx 3 minutes).
4
Add mozzarella to the chorizo/vegetable sauté in the pan. Once mixed, transfer to a baking dish.
5
Put dish into the oven and bake for 10-15 minutes.
6
Remove dish from oven. Cut lemon in half, and squeeze the juice onto the dish to taste. Sprinkle with parsley to garnish, serve and eat!