50 mlolive oil, plus extra to serve500 gmpork mince3garlic cloves, finely chopped2 tspdried oregano250 mldry white wine450 gmsilverbeet, trimmed, coarsely shredded250 gmorzoFinelygrated rind and juice of 2 lemons80 gmfeta, coarsely crumbledTo serve:fresh oregano
Heat oil in a large saucepan over medium heat. Add pork mince and stir occasionally until golden (5-7 minutes). Add garlic and oregano, stir, then add wine, increase heat to high and cook until wine is reduced by half (5 minutes). Keep warm.
Blanch silverbeet until wilted (30 seconds). Refresh and set aside.
Cook orzo in a large saucepan of boiling salted water until tender (6-7 minutes). Drain well, then add to pork along with silverbeet, and lemon rind and juice, stir to combine and season to taste. Serve scattered with feta and oregano, and drizzled with olive oil.