Orzo with NZ Pork, silverbeet and feta

This Greek-inspired recipe is ready in just 20 minutes and features budget-friendly ingredients like NZ Pork mince and silverbeet for a fuss-free, sophisticated family meal

  • 20 mins cooking
  • Serves 6
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  • 50 millilitre olive oil, plus extra to serve
  • 500 gram NZ Pork mince
  • 3 clove garlic, finely chopped
  • 2 teaspoon dried oregano
  • 250 millilitre dry white wine
  • 450 gram silverbeet, trimmed, coarsely shredded
  • 250 gram orzo
  • finely grated zest and juice of 2 lemons
  • 80 gram feta, coarsely crumbled
  • fresh oregano leaves, to serve


  • 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.