This is a really easy dish, it only takes about 30 minutes, but it is so flavorful! I cooked a simple chicken breast to go with it when we had it for dinner, but it's just as good without an meat as a side dish or light lunch. Even better, you probably have everything you need in your pantry right now!
I always have some Better Than Bullion in the fridge so I can make some quick broth for recipes like these.
If you have any leftovers this manestra is just as good, if not better the next day, and very easy to reheat in the microwave, perfect to take to work for lunch.
Manestra (Greek Tomato Orzo)
About 4-6 Servings
Ingredients:
2 Tablespoons Olive Oil
1 Medium Red Onion or Large Shallot (Diced)
4 Garlic Cloves (Minced)
1/2-1 teaspoon Red Chili Flakes
1 Tablespoon Tomato Paste
1/2 Cup Dry Red Wine (Optional, but suggested)
8 Ounces (1 Cup) Dry Orzo
14.5 Ounces Diced Can Tomatoes
1 teaspoon Dried Oregano
1 teaspoon Granulated Sugar
4 Cups Broth (Beef, Chicken, or Veggie)
Crumbled Feta Cheese (To garnish)
Preparation:
In a large deep pan (I used my 4 Quart Enameled Braiser) heat olive oil on medium heat, add onions and sauté about 4-5 minutes until soft, stir in garlic and chili flakes and cook about 30 seconds.
Add tomato paste and red wine, mix well and let cook about 2-3 minutes so the alcohol can cook off, dump in orzo, tomatoes, oregano, sugar, and broth. Bring to a boil, then turn down to simmer and let cook about 15 minutes, stirring only as needed.
Add salt and pepper to taste, sprinkle liberally with with crumbled feta cheese.
Leftovers can be stored in the fridge for 5-7 days.
Follow Us on Social Media:
 |
 |
 |
 |
 |
No comments:
Post a Comment