Greek Orzotto
From keni 12 years ago
- ~30 min to make
- Serves 6
Some traditional Greek or Mediterranean ingredients combine with my often used "orzotto" technique for a unique and tasty side dish.
Ingredients
- 1lb orzo pasta shopping list
- 2 cups chicken stock shopping list
- about 3-4T olive oil shopping list
- 1/4-1t red pepper flakes shopping list
- 1 red onion, diced shopping list
- 1 red pepper, roasted and diced shopping list
- 6oz fresh mushrooms, sliced shopping list
- 3 cloves garlic, minced shopping list
- about 1T fresh oregano, minced shopping list
- about 9oz fresh spinach, torn into small bits shopping list
- 8oz Greek yogurt shopping list
- about 1/2-1 cup feta cheese crumbles shopping list
- 4oz pine nuts(toasted, if desired) shopping list
How to make it
- Prepare orzo per package directions, using 2 cups of the stock for 2 cups of the water that's called for. Cook until just al dente.
- Rinse, reserving about 1 cup of the cooking water, shake to separate pasta and set aside
- In medium, heavy pan heat oil over medium heat.
- Add onion and cook about 5-7 minutes.
- Add red peppers, garlic, mushrooms and pepper flakes and cook another 5-7 minutes or so
- Add the orzo, yogurt, oregano, spinach and feta to the mushroom mixture and stir well. (add a lil of the pasta liquid, if needed, for desired consistency, but remember, the spinach will yield a lil moisture)
- Heat, stirring often, until cheese is melted and all is heated through.
- Remove from heat and add pine nuts and stir, again, just before serving.
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