Orzo with Halloumi
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INGREDIENTS
- 1/3 cup (85ml) olive oil
- 2/3 cup (100g) finely chopped onion
- 2/3 cup (95g) vermicelli pasta (fide)
- 1 ½ cups (315g) orzo pasta (kritharaki)
- 1 package (400g) chopped tomatoes
- ½ cup (125ml) lightly concentrated tomato juice
- ½ teaspoon (1g) black pepper
- 1 ½ teaspoons (12g) salt
- 1 ½ teaspoons (4g) sweet paprika
- 2 vegetable stock cubes
- 4 ½ cups (1125ml) hot water
- 2 cups (400g) halloumi cheese, cut into cubes
METHOD
- Add 2 tablespoons of olive oil to a frying pan and brown the halloumi well on all sides. Add the remaining olive oil to a saucepan and sauté the onion for about 4 minutes until it becomes translucent and starts to take on a little color.
- Add the vermicelli pasta and continue sautéing until it is nicely browned. Add the orzo and stir for 1 minute. Add the chopped tomatoes and tomato juice and bring to a boil for 1-2 minutes.
- Add the salt, black pepper, paprika, and vegetable stock cubes, and stir. Pour in the water, and when it boils, reduce the heat, partially cover the saucepan, and simmer for 15 minutes. Add the halloumi, cook for another 2-3 minutes, and serve.
