Silky Tomato Orzo with Feta and Oregano

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.

Serves 4 - 25 minutes

Ingredients

• 300g orzo
• 4 tbsp APSOGO Extra Virgin Olive Oil
• 1 onion, finely chopped
• 2 garlic cloves, grated
• 1 jar (480g) APSOGO Organic Greek Chopped Tomatoes
• 700ml hot vegetable stock
• 150g feta, crumbled
• 1 tsp APSOGO Organic Greek Oregano
• APSOGO Greek Sea Salt Blossom and black pepper

Method

1. Soften the onion in olive oil over medium heat for 5 minutes. Add the garlic and cook 1 minute.
2. Stir in the orzo and toast for 1 minute, then add the chopped tomatoes.
3. 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.
4. Take off the heat. Stir in two-thirds of the feta and the oregano. Season.
5. Serve with the rest of the feta on top, a pour of olive oil and more oregano.

Tip

Add a handful of spinach with the last ladle of stock, or top with grilled prawns.

All the APSOGO ingredients in this recipe are available at apsogo.com.