GREEK ORZO WITH LAMB & FETA (includes a vegetarian option)
Orzo, also known as risoni, is a form of short-cut pasta, shaped like a large grain of rice. I love the shape and size - it is perfect for stews and soups, has a lovely bite to it and has all the substance and satisfaction of eating pasta.
This Greek orzo is a perfect one pan, mid week meal for the family table with sweet tomatoes, salty feta, herbs and lamb.
I often dream about this little restaurant on the beach in Kissamos in the north western tip of Crete. We enjoyed a wonderful plate of orzo flavoured with tomatoes, herbs, lamb and feta, which all come together for a taste of Crete in your mouth.
Here I have recreated that meal.
I have used a sofrito (celery, carrot and onion) base for the tomato sauce for a deeper flavour and also because the veg does us good!
Its a well seasoned dish, the spices are simple - paprika, a pinch of cinnamon and nutmeg, dried oregano and lots of fresh parsley, and garlic, plus a splash of wine.
It all comes together incredibly quickly and once the orzo is in the pan it takes 12-14 mins to cook it.
Options: I have used pre- cooked lamb pieces leftover from a roast, which I put in the freezer to use another day. However if you don't have that, use mince lamb.
For a vegetarian version, use some diced aubergine or diced courgettes, which will cook alongside the orzo.
Do try this easy recipe, I guarantee it will become a favourite at your family table. Watch my you tube video for inspiration!
[embedyt]https://www.youtube.com/watch?v=hFb0ymgXdpE[/embedyt]
- 1 medium carot chopped up
- 1 celery stick chopped up
- 1 medium onion, chopped up
- 2 cloves of garlic
- 250 grams cooked lamb pieces or lamb mince ((use leftover roast lamb))
- a small knob of butter
- handful of parsley, finely chopped
- 2 bay leaves
- 3 quarters of a can 400gms of peeled plum tomatoes, blitzed in the blender
- 1 tbs of tomato puree
- 1 teaspoon paprika
- a pinch each of cinnamon and nutmeg
- salt and pepper (season generously)
- 1 level teaspoon dried oregano
- 750 ml of stock made up with hot water and 2 tbs of bouillon (alternatively use stock cubes or homemade stock)
- 250 grams orzo
- vegtarian alternative: 1 small diced aubergine or 1 medium diced courgette
- a splash of white wine
- crubmbled feta and parsley to serve
Make a finely diced sofrito in your food processor, almost crumb like. Set aside.
If you don't have pre-cooked lamb pieces leftover from a roast, then use mince lamb. If making a vegetarian alternative, skip to frying the sofrito.
Heat 2 tbs of oil in the pan and fry the mince till it is browned and the oil is released from it. Take it out in a bowl, then set aside.
Add a knob of butter to the same pan and fry the sofrito mixture, with the parsley and bay leaves, until translucent - around 3/4 minutes, stirring all the time.
Now add the tomatoes and tomato paste and mix.
If you are making a meat free version, add either 1 small diced aubergine or 1 medium diced courgette now and mix well.
Add in the paprika, cinnamon, nutmeg, salt and pepper and saute until the colour deepens.
Add stock then the orzo.
Mix, then cover and let it cook on simmer for 12-14 minutes until the liquid is almost absorbed. Add a splash of wine half way through.
Stir regularly, to prevent the pasta from sticking to the bottom of the pan.
Turn off the heat and let it rest for a minute or two .
Then serve with parsley, and crumbled feta.
We had olives and bread a lovely summery cocktail to remind us of our favourite place in Crete.
Enjoy your Greek Orzo!