Equipment
Ingredients
Main
- 15 ml olive oil
- 115 g spanish chorizo, diced
- 100 g yellow onion, finely chopped
- 4 garlic, minced
- 285 g orzo
- 3 g fine sea salt
- 1 g freshly ground black pepper
- 5 dates, pitted and coarsely chopped
- 115 g goat cheese, crumbled
- fresh mint, torn
Nutrition (per serving)
Method
Heat the olive oil in a 10-inch cast-iron or nonstick skillet over medium heat until shimmering. Add the diced chorizo and cook for 2 minutes, stirring occasionally, until it begins to render its fat and brown. Add the finely chopped onion and cook for 3 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for 30 seconds, or until fragrant.
Add the orzo to the skillet, season with salt and pepper. Toast for 2-3 minutes, stirring occasionally, until lightly browned.
Stir in the chopped dates and 590 ml (2 ½ cups) water. Increase heat to high and bring the mixture to a boil. Reduce heat to a simmer, cover the skillet with a lid or foil, and cook undisturbed for 10 minutes, or until the orzo is al dente and the liquid is absorbed. If any liquid remains, uncover and simmer over medium-high heat for 1-2 minutes until evaporated.
Remove the skillet from the heat. Taste and adjust seasoning with salt and pepper as needed. Crumble the goat cheese over the top and gently stir until it begins to melt. Garnish with torn mint leaves, if desired.
Chef's Notes
- For the best flavor, use good quality Spanish chorizo.
- Adjust the amount of salt to taste, as chorizo can vary in saltiness.
- Feel free to substitute other fresh herbs for the mint, such as parsley or chives.
- If you don't have a lid, use aluminum foil, crimping the edges to seal.
Storage
Refrigerator: 3 days — Store in an airtight container in the refrigerator.
Reheating: Reheat in a skillet over medium heat or in the microwave until heated through.
