HELIOS Orzo with tomato and feta
Ingredients (Serves 6):
- 500 g HELIOS Medium Orzo
- 1300 ml chicken stock or water
- 50 ml extra virgin olive oil
- 150 g crumbled feta
- 1 medium onion, finely chopped
- 2 medium tomatoes, diced
- 40 g butter
- Grated rind of 1 lime
- 3 long green (Bull’s horn) peppers, sliced into rounds
- 1 tsp sweet paprika
- 1 tsp finely chopped oregano (optional)
- salt, ground black pepper
Heat the olive oil in a pan and sauté the finely chopped onion with the peppers until soft. Add the tomatoes and paprika and season with salt and pepper. Next pour in the chicken stock or water and bring to the boil. Add the orzo, cover the pan and boil for 5 minutes over a medium heat. Turn off the heat and leave until the orzo has absorbed all the liquid. Remove the pan from the heat and stir in the butter. Serve sprinkled with feta and, if liked, the finely chopped oregano.
For the best possible results, the chicken stock should be ‘’home-made’’ (boil a chicken and reserve the broth).
The boiled chicken can be kept in the fridge and used in another recipe.
A shop-bought stock cube can be used instead, but the food will be less tasty.
A simple but authentic Greek dish with HELIOS Orzo