Orzo with pork, spinach and feta from Australian Gourmet Traveller Magazine, April 2014 (page 55) by Alice Storey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wodtke on June 12, 2014

    Solid recipe. Like KarinaFrancis, I cut back on the lemon, in my case to the zest of two quite small lemons and the juice of one of them, and thought that was plenty. I also was not thrilled with the fresh oregano as a garnish.

  • KarinaFrancis on June 09, 2014

    I tried a variation on this and used lamb mince in place of pork and added some currants as well, very nice. I think that some toasted almonds would have also been a great addition but I had none on hand.

  • wodtke on June 09, 2014

    Although "spinach" is in the title of this recipe, the body of the recipe calls for silverbeet (aussie for swiss chard), not spinach. They've fixed it on-line.

  • KarinaFrancis on April 08, 2014

    As soon as I opened this issue I wanted to make this recipe and I'm so glad I did. So packed full of flavour! I only used the juice of 1 lemon and a pinch of the rind, not juice and rind of 2 as stated in the recipe and it was still nice and sharp. I made it for sunday supper, but its quick enough for a weekday dinner.

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