Orzo, the italian word for barley, is a kind of short-cut macaroni shaped like a large grain of rice. In Greek it's called kritharaki meaning "small barley". Orzo pilaf is a particularly popular dish throughout Greece and can be combined with small pieces of chicken fillet. It's also one of hubby's most favourite dishes, so I cook it quite often. This time I've used wholegrain orzo which eventually proved to be just as tasty. It's healthy, it's filling, it's very easy to make and worth giving it a try.
- 1 cup kritharaki (orzo)
- 1 cup ripe tomatoes, grated
- 4 tablespoons olive oil
- 500-600 gr chicken fillet
- 2 cups boiling water
- salt and pepper
- some grated halloumi
- Heat the olive oil and add the chicken fillet cut in medium-sized pieces. Fry gently and stir in the orzo.
- Add the grated tomatoes and pour in the boiling water. Stir continuously for 5 minutes.
- Add salt and pepper to taste.
- Cover and simmer over low heat stirring occasionally till the broth has been absorbed.
- Switch off the heat and leave covered for 5 minutes.
- Sprinkle with grated halloumi and serve.