Ingredients
Method
1.
Heat oil in a large saucepan over medium heat. Add NZ Pork mince and stir occasionally until golden (5-7 minutes).
2.
Add garlic and oregano, stir, then add wine, increase heat to high and cook until wine is reduced by half (5 minutes). Keep warm.
3.
Blanch silverbeet until wilted (30 seconds). Refresh in cold water, drain and set aside.
4.
Cook the orzo in a large saucepan of boiling, salted water until tender (6-7 minutes). Drain well and add to NZ Pork along with silverbeet, and lemon zest and juice, stir to combine and season to taste. Serve scattered with feta and oregano, and drizzled with olive oil.
