Orzo Pumpkin & Chorizo Bake

3 cups chicken stock or water
600g pumpkin portions, diced
3 T olive oil
1 onion, finely sliced
2 cloves garlic, finely grated
6 sprigs thyme, leaves picked
200g chorizo, chopped
250g orzo – larger size
¼ cup pumpkin seeds
Salad greens
lemon wedges

Turn the oven onto 180 °C fanbake. Heat the stock or water in a small saucepan until boiling hot.
Heat the oil in a frypan, add the onion, garlic, thyme, chorizo and cook until the onion is soft and
the chorizo is slightly golden. Add the orzo and a good season of salt. Cook for a further 3 minutes
to coat the orzo and toast slightly. Tip the mixture into an oven proof dish, add in the hot stock and
stir. Top with the diced pumpkin.
Cook in the oven (uncovered) for 30 minutes. Add a good handful of pumpkin seeds to the top of
the bake, and cook for a further 10 minutes.

Remove from the oven and allow to sit for 10 minutes before serving. Serve with greens with
lemon wedges
Serves 4