VERY EASY RECIPE
Greek orzo with vegetables and olive oil
A simple but rich orzotto recipe, that contains many nutritious vegetables and fibre.
by chef Mirsini Lambraki
HELPINGS: 5
COOKING TIME: 30'
PREPARATION: 20'
INGREDIENTS
- 2 cups ILIS orzo
- 1 big eggplant, finely chopped
- 1 medium zucchini, cut in cubes
- 1 big green pepper, finely chopped
- 10 cherry tomatoes, cut in half
- 1 spring onion, finely chopped
- 1 red onion, finely chopped
- 1/2 bunch of parsley, finely chopped
- 1/2 bunch of mint, finely chopped
- 1 tbs cream cheese
- 1 cup red wine
- 3/4 cup olive oil
- 2 tbs freshly ground kefalotyri or parmesan cheese
- Salt, freshly ground pepper
Thick orzo
10'
INSTRUCTIONS
- In a pot, sauté the onion in the olive oil until golden.
- Add the eggplant, the pepper, the parsley, the mint and in the end, the cherry tomatoes. Add salt and pepper and mix.
- When it comes to a boil for about 1-2 minutes, add half a cup of wine and allow the alcohol to evaporate.
- Add the orzo and slowly, while stirring constantly with a wooden spoon, pour a cup of lukewarm water and repeat alternately with the remaining wine, until the Orzo is cooked and has absorbed almost all its liquids.
- Add the cream cheese and stir vigorously. Remove from the heat.
- Serve the orzo hot, sprinkled with the freshly ground kefalotyri or parmesan cheese.
