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Baked Orzo

with Chorizo and Mozzarella

  • icon_cook Created with Sketch.
    Cook Time
    mins
  • icon_serves Created with Sketch.
    Servings
  • icon_cals Created with Sketch.
    Nutrition
    Est. calories

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.

fresh
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
kitchen tools
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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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
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!