Silky Tomato Orzo with Feta and Oregano
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Greeks call it kritharaki and usually cook it under a joint of meat. This is the weeknight version: orzo stirred slowly in tomato until creamy, with feta melting in at the end.
From the APSOGO pantry
Our chopped tomatoes are grown and packed in Crete, and the oregano comes from Mount Parnonas in Arcadia. Keep a cup of hot water next to the pan and add a splash whenever it looks dry; the starch from the orzo is what makes it creamy.
Ingredients
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Method
5 steps · tap a number when done-
Soften the onion in olive oil over medium heat for 5 minutes. Add the garlic and cook 1 minute.
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Stir in the orzo and toast for 1 minute, then add the chopped tomatoes.
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Add the stock a ladle at a time, stirring, letting each addition absorb before the next. This takes 12-15 minutes. The orzo should be tender and the sauce glossy.
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Take off the heat. Stir in two-thirds of the feta and the oregano. Season.
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Serve with the rest of the feta on top, a pour of olive oil and more oregano.
Konstantin's tip
Add a handful of spinach with the last ladle of stock, or top with grilled prawns.
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From our pantry
