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

This one-pot Greek orzo (kritharaki) with tomatoes and Feta cheese is a delicious weeknight dish and a favorite “comfort food” in Greece, even among the most difficult eaters. This simple, stovetop dish has Venetian origins and is a great example of how a minimum number of staple ingredients and a simple cooking technique can impart such great flavors!

What is orzo and how it is used

Orzo is a type of pasta made from durum wheat semolina flour in the shape of a grain.  Its Greek name is “kritharaki“, which means “little barley”.  Its Italian name is “risoni“, which means big rice.

Very popular in both Greece and in Italy, it is cooked slightly differently in each country.  In Greece, it is cooked in the same pot with the sauce on the stovetop, but it can also be added to a baked dish with chicken, veal or lamb.  In Italy, it is most commonly used as an added ingredient to hearty soups, such as minestrone.

Ingredients and Substitutions

1. Orzo:  Greek orzo is slightly bigger than the typical orzo you will find in your local supermarket, and, it holds its shape better. Alternatively, you can use the Italian “risoni“, which is closer in size and texture to Greek orzo
2. Onion and Garlic: they are great as a base flavor, but leeks would be delicious too
3. Tomatoes:  When tomatoes are in season, use 3-4 ripe tomatoes, passed through the food processor.  Out of season, use tomato passata (concentrated tomato sauce), or, just plain crushed tomatoes
4. Carrots are an optional addition, but they add lots of sweetness and texture
5. Spices:  Cinnamon and bay leaf are warm spices and add a wonderful depth of flavor to the dish
6. Feta cheese:  Make sure to use the authentic Greek Feta cheese, which is made from sheep’s milk and adds a lovely tanginess to the dish
7. Olive Oil:  As always, use only extra virgin olive oil and make sure to drizzle some extra on before serving

A few useful tips

• It is important to sauté the orzo slightly in the olive oil, along with the vegetables, (risotto style) before adding any liquid
• Cooking it in some good vegetable stock, instead of in plain water, adds lots of great flavor
• Have some hot water ready to add if needed; you want to make sure that there is enough sauce in the pot
• The finished dish should be close to the consistency of a stew, but it should not be too “soupy”
• Once it is ready, make sure you let it rest for a few minutes before serving

I hope you try this easy recipe, I promise it will not disappoint!

4.7 from 3 reviews

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

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

A simple but comforting Greek dish: orzo simmered slowly in a flavorful tomato sauce and served with feta on top

Author: Marilena Leavitt

Recipe type: Vegetarian main dish

Cuisine: Greek

Serves: 4

Ingredients

• 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)

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve in shallow bowls, with some crumbled Greek Feta and a drizzle of fresh extra virgin olive oil.

Notes

-- If you want, you can add some more stock (or hot water) and make this a delicious soup instead. This then becomes another popular dish in Greece which is called "manestra".

-- Storing: You can easily store it in the refrigerator for up to three - four days. To reheat it, add the orzo to a small sauce pan with a couple of tablespoons of hot water. Simmer, stirring occasionally until ready.

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