Salami And Spinach Orzo
When cooking over an open fire (on in fact in any kitchen with limited kitchen space or equipment) you want something without fuss. This is it in my books, loads of flavour... simple process... and just one pot.
- 1 shot oil
- 1 tsp dried chilli
- 1 Other carrot
- 1 tsp salt
- 1 Other onion
- 1 tsp fennel seeds
- 2 cloves garlic
- 2 handfuls spinach
- 1 bowl orzo pasta
- 1 tsp cracked black pepper
- 1 veg stock cube
- 250 g cured salami
Add The Veg To The Pan
Heat the pan over the fire with a shot of oil (make sure you've rubbed the outside with washing up liquid to make cleaning it afterward easier and that it hasn't got any plastic handles).
Peel and grate the onion into the pan and stir as it fry to soften.
Grate the carrot into the same pan (I don't bother peeling it if it's clean).
Peel and crutch the garlic cloves, adding to the pan too.
Add The Salami
Peel the skin from the salami if required (not all types are particularly tough) and chop or tear into small chunks.
Add the salami to the pan with the onion and carrot now that it's softened and tip in the chilli, fennel, salt and pepper.
Fry for a couple of moments to cook the spices and let out the salami oils.
Add The Orzo And Cook
Tip in the orzo and stir to coat all the grains.
Crumble in the stock cube and pour in enough water to cover.
Heat to a simmer and cook, stirring occasionally, for 8-9 minutes. You may need to splash in ore water as you go, but do this by eye... you don't want soup, neither should it be so thick that it's sticking to the bottom of the pan.
Add Spinach & Serve
Remove from the heat once the orzo pasta is cooked (taste a bit) and stir through the fresh spinach to wilt for 30 seconds.
Serve immediately and this is ideal beside some roasted veg which can very simply be done in tin foil with oil, salt and pepper on the same fire for 10 minutes.
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