Orzo and Chorizo Salad With Cheddar Île-aux-Grues
500 ml (2 cups) orzo
100 g (3.5 oz) chorizo, cut into strips
30 ml (2 tbsp.) butter
250 ml (1 cup) Cheddar Île-aux-Grues, diced
60 ml (1/4 cup) pine nuts, lightly toasted
1 small red onion, finely chopped
250 ml (1 cup) fresh flat parsley, chopped
60 ml (1/4 cup) fresh basil, finely chopped
60 ml (1/4 cup) olive oil
Juice and zest of 1 lemon
Salt and freshly ground pepper
Cook the orzo following the cooking instructions on the package. Drain.
While the orzo cooks, grill the chorizo strips in butter in a frying pan. Set aside on a paper towel to remove the excess fat.
In a large bowl, mix the orzo, chorizo, Cheddar Île-aux-Grues, pine nuts, red onions, parsley and basil together. Add the olive oil and the lemon juice and zest. Season with salt and pepper. Keep in the refrigerator until serving.