Orzo with Vegetables
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INGREDIENTS
- 1 ½ cups (300g) Orzo pasta (Kritharaki)
- 1/3 cup (85ml) Olive oil
- 1 cup (150g) Dry onion, finely chopped
- ½ cup (65g) Vermicelli pasta (Fide)
- 1 cup (200g) Carrot, finely chopped
- 1 cup (200g) Dark zucchini, finely chopped
- 1 ½ cups (200g) Sweet red pepper, finely chopped
- 1 package (350g) Oyster mushrooms, coarsely chopped
- 1/2 cup (125ml) Dry white wine
- 2 cups (500g) Fresh tomato, finely chopped
- ½ teaspoon (2g) Turmeric (Kitrinoriza)
- 1 teaspoon (4g) Sweet paprika
- 1 ½ teaspoons (12g) Salt
- ½ level teaspoon Black pepper
- 4 ½ cups (1125ml) Water
METHOD
- In a large pot, heat the olive oil and sauté the onion over medium heat until translucent. Add the vermicelli and stir continuously until it turns golden brown.
- Add the carrot, zucchini, pepper, and mushrooms and sauté for 3-4 minutes, until they soften slightly and release their aromas. Add the orzo, stir well, and deglaze with the white wine.
- Let it cook for 1-2 minutes until the alcohol evaporates. Add the chopped tomato, turmeric, paprika, salt, and pepper. Stir well to incorporate the ingredients.
- Pour in the water and bring to a boil. Stir, reduce the heat, and simmer for 15-20 minutes or until the orzo is tender and the mixture has thickened slightly.
- Remove from the heat, cover, and let it rest for about 5 minutes, then serve while hot.
