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Baked Orzo with Vegetables |
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| Ingredients |
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1 generous cup / 250ml Greek extra virgin olive oil
1 large onion, finely shopped
3 tomatoes, skinned and finely diced
1 stick celery, finely sliced
2 cloves of garlic, finely sliced
1 red bell pepper, seeded and finely chopped
4 cups / 500g kritharaki
8 - 12 keftedakia
1 3/4 cups / 200g crumbled sheep's milk cheese
Salt
Freshly ground pepper
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| Preparation |
| Pre heat the oven to 350F (180C). Heat the olive oil in a pan and fry the onions and garlic until softened. Add the tomatoes, celery, and bell pepper, then season with salt and pepper. Reduce the heat and cook the vegetables for 5 minutes. Remove from the heat and stir in the orzo. Half fill a high-sided flameproof dish with the vegetable and noodle mixture, top up with hot water, and stir. Bake in a preheated oven for about 1 hour. Shortly before the end of the cooking time, top with the keftedes and the crumbled sheep's milk cheese and leave in the oven for a few minutes to brown. Serve straight from the dish while still hot. |
excerpts from: "Culinaria Greece" , by Marianthi Minola |
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