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Greek Salad Kritharoto
Orzo cooked risotto-style in hot stock, then married to a sauté of peppers, onion and ripe tomato, and finished with melting feta, olives, capers and oregano. Greek salad flavours in a creamy, spoonable pasta.
- YieldServes 4 to 6
- Hands-on45 min
- Total48 min
- Difficulty
Ingredients
- 1600 mlvegetable stock, hot; extra to loosen at the end if needed
- 1 tbspunsalted butter
- 90 mlextra-virgin olive oil, divided: 1 tbsp for the orzo, 3 tbsp for the vegetables, 2 tbsp to finish; Greek if possible
- 225 gorzo
- 1large red onion, chopped
- 1large green bell pepper, seeded and coarsely chopped
- 2 clovesgarlic, finely chopped
- 900 gripe tomatoes, chopped, with their juices (about 6 cups)
- 225 gGreek feta or Cretan xynomyzithra, crumbled (about 1 1/2 cups)
- 75 gkalamata olives, sliced (about 1/2 cup)
- 2 tbspcapers, rinsed and drained
- 3 tbspfresh oregano, chopped
- to tastesea salt
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