open briefing wholegrain orzo

• Heat the same deep frying pan with the chorizo fat over medium heat. Fry the onion and garlic for 2 minutes.
• Add the tomato paste and the Mexican-style spices and fry for 1 more minute.
• Stir in the orzo and fry over medium heat for 1 minute. Deglaze with half of the balsamic vinegar and season with salt and pepper.

• Pour in the water and crumble in the stock cube (see pantry for amounts).
• Cover with the lid. Allow to cook for 10 - 12 minutes over low heat, stirring regularly.
• Add some cooking cream if the orzo gets dry.

Did you know... wholegrains contain more fibre than white grains, as well as 3 - 5 times more vitamins and minerals; such as calcium, magnesium and iron, along with vitamins B1, B2 and E.

• Grate the Parmigiano Reggiano. 
• Finely chop the parsley.
• Pat the shrimp dry with kitchen paper.
• Heat a drizzle of olive oil in a wok or deep frying pan over medium-high heat. Fry the shrimp for 3 minutes until done, then remove from the pan and set aside.

• Add the rest of the cooking cream to the orzo and gradually add the spinach, tearing it directly into the frying pan.
• Stir in half of each the parsley and the Parmigiano Reggiano.
• Quarter the cherry tomatoes. In a bowl, combine the cherry tomatoes with extra virgin olive oil to taste, the rest of the balsamic vinegar and the rest of the parsley (but reserve some for garnish). Season with salt and pepper.