Sicilian-Style Chicken Orzo with Pecorino
with walnuts, basil, broccoli & raisins
Pecorino is made from sheep's milk. The name pecorino is derived from the Italian word for sheep: 'pecora'.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Red onion
1 piece
Garlic
200 g
Broccoli
75 g
Orzo
(Contains Tarwe May be present Lupine, Ei, Mosterd, Soja)
10 g
Raisins
(May be present Pinda's, Noten, Sesamzaad)
10 g
Chopped walnuts
(Contains Walnoten May be present Pinda's, Noten, Sesamzaad)
100 g
Chicken mince with Italian seasoning
½ sachet(s)
Sicilian-style herb mix
20 g
Grated Pecorino DOP
(Contains Melk (inclusief lactose))
2.5 g
Fresh basil
(May be present Selderij)
Not included in your delivery
¼ tablespoon
Olive oil
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Slice the onion into half rings and crush or mince the garlic.
- Cut the head of the broccoli into florets and dice the stem.
- Boil the orzo for 4 minutes, covered.
- Add the broccoli and boil for another 4 minutes, then add the raisins.
- Continue cooking for 2 - 4 more minutes or until done, then drain and set aside.
- In the meantime, finely chop the basil.
- Heat the olive oil in a deep frying pan over low heat. Fry the onion with the garlic and walnuts for 2 minutes.
- Add the chicken mince and fry for 4 - 5 minutes, separating it as you do so.
- Stir in the broccoli, orzo, raisins and Sicilian herbs, along with the majority of the pecorino.
- Fry for 2 - 3 minutes over high heat, seasoning to taste with salt and pepper.
- Serve the chicken orzo on plates.
- Garnish with the basil and the rest of the pecorino.