Orzo with Leftover Pork Souvla
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INGREDIENTS
- 1 ½ cups orzo (kritharaki)
- ¼ cup olive oil
- 1 medium dry onion, finely chopped
- 1 cup vermicelli (fidé)
- 1 can (400g) chopped tomatoes
- 2 cups (300g) leftover pork souvla, cut into small cubes
- 1 ½ teaspoons salt
- 1/3 teaspoon black pepper
- 5 cups hot water
METHOD
- In a saucepan, add the olive oil and when it heats up, add the onion. Sauté until the onion becomes translucent. Add the vermicelli and let it toast.
- Add the souvla pork and stir. Add the tomato, or if you prefer, add the orzo first to toast it.
- Once the tomato sauce thickens slightly, add the orzo. Stir and add the salt, pepper, and hot water.
- Bring to a boil, cover the pot, and cook over medium to low heat for 12-15 minutes. Stir occasionally. We want the orzo to have some liquid (juicy).
- Place a sheet of kitchen paper on the rim of the saucepan to absorb the steam, let it rest for a bit to 'settle,' and then serve! If you like, serve with yogurt and olives.
