ONE-POT GREEK ORZO (KRITHARAKI) WITH TOMATOES AND FETA

One-Pot Greek Orzo (kritharaki) with Tomatoes and Feta image

Provided by Marilena Leavitt

Time 30m

Yield 4

Number Of Ingredients 15

¼ cup extra virgin olive oil
1 small red onion (or a shallot)
2 med. garlic cloves
1 small carrot, grated (optional)
½ tsp. sea salt
¼ tsp. freshly ground pepper
1 cup (8oz.) Greek orzo
1 med. cinnamon stick
1 bay leaf
½ tsp. dried Greek oregano
3 cups vegetable stock, hot (or, just use water)
1 cup tomato passata (or, crushed tomatoes)
1 TBSP. fresh parsley, to sprinkle (optional)
--- Greek Feta cheese, crumbled (for serving)
--- drizzle of extra virgin olive oil (for topping)

Steps:

Place a medium-sized pot over medium heat and add the olive oil. To the pot, add the chopped onion and cook for two minutes until the onions are translucent. Add the garlic and the carrot and stir in the salt and pepper. Cook until the vegetables are soft and only lightly browned.
Add the orzo and stir to coat with the olive oil and vegetables. Pour the hot stock over the orzo, then add the cinnamon stick, the bay leaf, and the oregano. Next, stir in the tomato passata.
Bring the mixture to a simmer and reduce the heat to medium-low. Partially cover the pot and cook for about 10-15 minutes, stirring every now and then to make sure that the orzo does not stick to the bottom of the pot. Check to make sure that there is still plenty of sauce in the pot and the orzo is fully cooked. If needed, add a little more hot water to loosen it up. Check the seasoning and adjust as needed.
Remove from the heat. Cover with a clean kitchen towel and let it sit for 5 minutes. This will allow the orzo to absorb some of the extra sauce. Remove the cinnamon stick and the bay leaf.
Serve in shallow bowls, with some crumbled Greek Feta and a drizzle of fresh extra virgin olive oil.