This Greek orzo in tomato sauce is a tasty and interesting dish which blurs the lines between rice and pasta. With a few basic ingredients, it is simple to prepare.
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Peel the shallot and garlic cloves and chop them as finely as possible. Prepare 500 ml of chicken stock.
Peel the carrots with a vegetable peeler and cut into very fine dice. The smaller the carrot pieces, the shorter the cooking time.
Heat between 2 and 3 tablespoons of olive oil in a deep pan. Add the finely chopped shallot along with the carrot. Cook until the shallot is translucent and the carrot has softened a little.
Add the garlic and sauté for a few minutes, until translucent. Add 300 grams of orzo, without stock or liquid. Toast this for a few minutes (just like when making risotto).
Add 500 ml chicken stock and 500 ml passata. Stir well and add 1 teaspoon dried oregano and 1 teaspoon salt. Stir everything well and let it simmer.
Keep stirring so that the orzo doesn't stick to the bottom of the pan. Use a hard silicone spatula for this. After 15 minutes, add a tablespoon of granulated sugar. Keep stirring until the orzo has thickened.
Garnish with fresh parsley. Enjoy your dinner!
What is orzo?
This orzo recipe is similar to risotto, but is actually a pasta dish. The orzo ingredient used is actually a type of pasta. It has a nice bite and a slightly nutty flavour when toasted in a pan.
You prepare this type of pasta in a similar way to risotto, by first toasting it, and then by adding liquid.
The big difference is that you don't have to add the liquid gradually with orzo, you can add it all in one go. It is slightly sweeter than other pastas.
Is this Greek orzo vegetarian?
No, because chicken stock is used. You can replace it with vegetable stock.
You may want to boost the flavour by adding some vegetarian chicken-flavoured stock, or by seasoning the dish with freshly ground pepper.
Where do you buy orzo?
Orzo pasta is readily available in most supermarkets. Look in the pasta aisle, or by the risotto rices, and you should find orzo.