Orzo and Chorizo Casserole

🥘 Ingredients

• fresh pork chorizo
  4 oz
• garlic
  2 cloves
• grape tomatoes
  1 c
• mozzarella cheese
  4 oz
• olive oil
  2 tbsp
• orzo pasta
  8 oz
• parmesan cheese
  2 oz
• pepper
  to taste
• salt
  to taste
• spinach
  3 c
• thyme
  1 unit
• tomato paste
  1 tbsp
• veggie stock concentrate
  1 unit
• yellow onion
  1 unit

🍳 Cookware

• large pot
• large pan
• baking sheet

1. 

   1

   Preheat oven to 400°F. Dice the yellow onion , mince the garlic , halve the grape tomatoes , and strip the thyme leaves from the stems. Remove the fresh pork chorizo from its casing. Fill a large pot with at least 3 cups water, add a pinch of salt, and bring to a boil.

   yellow onion: 1 unit, garlic: 2 cloves, grape tomatoes: 1 c, thyme: 1 unit, fresh pork chorizo: 4 oz
2. 2

   Heat a drizzle of olive oil in a large pan over medium heat. Add the onion and garlic, and cook, tossing occasionally, until softened ⏱️ 4 minutes . Season with salt and pepper .

   olive oil: 2 tbsp, salt: to taste, pepper: to taste
3. 3

   Spread the tomatoes on a baking sheet and toss with a drizzle of olive oil and a pinch of salt and pepper. Roast in the oven until burst and slightly caramelized ⏱️ 10 minutes .
4. 4

   Add the thyme, chorizo, and tomato paste to the pan with the onions. Cook, breaking the chorizo into pieces and stirring frequently, until the chorizo is browned ⏱️ 4 minutes .

   tomato paste: 1 tbsp
5. 

   5

   Stir in the orzo pasta and toss to coat. Pour in 2 ½ cups of the salted water and the veggie stock concentrate . Reduce heat to a low simmer and cook, stirring occasionally, until the orzo is almost al dente ⏱️ 8 minutes . If the water absorbs too quickly, add a splash more. Season with salt and pepper.

   orzo pasta: 8 oz, veggie stock concentrate: 1 unit
6. 

   6

   Once the orzo is tender, remove from heat and stir in the mozzarella cheese and parmesan cheese . Add the roasted tomatoes. Top with the spinach , cover the pan, and let sit to steam the spinach ⏱️ 2 minutes . Stir to combine, season generously with salt and pepper to taste, and serve directly from the pan.

   mozzarella cheese: 4 oz, parmesan cheese: 2 oz, spinach: 3 c