Ingredients
- 400g Meat Street Lamb Rissoles
- 1/2 tbsp olive oil
- 100g Orzo (Risoni) pasta
- 1/2 400g can of chopped tomatoes
- 1/2 roasted red capsicum, diced
- 1/2 tbsp tomato paste
- 250g chicken stock
- 1/2 tsp fresh thyme leaves
- 3/4 tsp dried oregano
TO SERVE:
- 100g feta, crumbled
- 1/2 handful fresh parsley, chopped
Method:
Heat the oven to 180°C.Heat the olive oil in a large casserole dish suitable for stovetop (or alternatively a frying pan) over medium heat. Add the rissoles in batches and cook for 4–5 minutes each side, turning occasionally, until browned all over. Remove and set aside on a plate.
Stir in the chopped tomatoes, capsicum, tomato paste, chicken stock, oregano and thyme. Bring to the boil.
Return the rissoles to the dish, then stir through the orzo (Transfer the mixture to a baking dish if you need to). Cover with a lid or foil and bake in the oven for 25 minutes, or until the orzo is tender and the sauce is bubbling.
Scatter over the feta and cook uncovered for 5 minutes before sprinkling with parsley and serving.
