Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Baked Orzo

with Chorizo and Mozzarella

Baked Orzo with Chorizo and Mozzarella

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.

Baked Orzo with Chorizo and Mozzarella ingredients
  • 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
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!

Tips from Home Chefs

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!