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Wednesday
Sep182013

Creamy Orzo with Chorizo, Corn & Leeks

Creamy Orzo with Chorizo and Corn

So there are weeks when I go to the grocery store approximately 152 times a week and times when I don't go for a couple of weeks. This meal was a result of not going to the store for over a week, and using up what I had on hand in the pantry and fridge.

I love these meals, especially when they result in a meal that I cannot stop shoveling into my mouth. If the ingredients look familiar, this was the same week I cleaned out my fridge with Chorizo Fried Rice, which was also pretty darn delicious. My weeks just turn out better when chorizo is incorporated into 75% of my meals. 

Just like the Fried Rice, the recipe is pretty loose, I did a lot of taste as I go....just like you should. By the way, this made a ton and if I had been successful at restraining Mr. KMW from going back to get his fourth serving, we probably could have enjoyed it for our lunches all week.

Ingredients
3/4 to 1 lb orzo
2 teaspoons olive oil
2 garlic cloves, minced 
2 leeks, white parts only, sliced
1/2 lb chorizo, casings removed and sliced
2 cobs of corn, corn cut off the cob
1/2 tomato, diced
1/3 to 1/2 cup mascarpone or cream cheese
1 to 2 tablespoons tomato paste
parmesan cheese
salt
pepper

Directions
Cook orzo according to package directions (the low end of estimated time or al dente).

Heat olive oil in a large pan over medium high heat. Add garlic and leeks about 5 minutes, stirring occasionally. Add chorizo and cook for about 6 more minutes, stirring occasionally. Stir in corn and tomatoes. Then stir in orzo, mascarpone and tomato paste. Stir until cheese is melted and it is well coated. Season with salt, pepper and parmesan cheese. Taste and make adjustments (I did this several times).

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