ORZO WITH PORK, SPINACH AND FETA
50ml olive oil, plus extra to serve
500gm pork mince
3 garlic cloves, finely chopped
2 tsp dried oregano
250ml dry white wine
450gm silverbeet, trimmed, coarsely shredded
Finely grated rind and juice of 2 lemons
80gm feta, coarsely crumbled
Fresh oregano, to serve
- Heat oil in a large saucepan over medium heat. Add pork mince and stir occasionally until golden (5-7 minutes). Add garlic and oregano, stir, then add wine, increase heat to high and cook until wine is reduced by half (5 minutes). Keep warm.
- Blanch silverbeet until wilted (30 seconds). Refresh and set aside.
- Cook orzo in a large saucepan of boiling salted water until tender (6-7 minutes). Drain well, then add to pork along with silverbeet, add lemon rind and juice, stir to combine and season to taste. Serve scattered with feta and oregano, and drizzled with olive oil.