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Orzo with kaseri cheese
Ingredients
- 3 tablespoons olive oil (45 milliliter)
- 2 cups orzo pasta (500 milliliters)
- 1/2 red onion, chopped
- 2 large cloves garlic, chopped
- 4 cups good quality chicken stock (1000 milliliters)
- 1 large sprig fresh thyme
- 1 teaspoon dried Greek oregano (5 milliliters)
- salt and pepper to taste
- kaseri cheese ( for sprinkling on top)available at most Greek shops
Directions
- In a medium pot, heat olive oil with onion and garlic and saute on medium heat for about three minutes or until onion is soft.
- Add thyme, oregano and chicken stock and stir. Simmer on medium heat for about six minutes or until stock is reduced by a third.
- Add orzo, stir and reduce to simmer, uncovered. Cook for a further 12 minutes stirring occasionally.
- If after eight minutes of cooking the liquid has been absorbed but orzo is not yet cooked, simply add 1/2 cup water, cover and continue to cook. Remove from heat.
- Sprinkle with grated Kasseri or parmesan cheese and serve immediately.
- Note: Serve this dish as soon as orzo is cooked or it will continue to absorb liquid and become too sticky.
