While it looks like rice, orzo, risoni or kritharaki (meaning little barley) in Greek, is a form of pasta in the shape of large grains of rice. Traditionally, you won't see kritharaki in salads, however this is a fast and fresh summer recipe that does. You could also use this ingredient in stuffed vegetables in place of rice.
- 1 cup (250 g) orzo/risoni pasta
- 50 ml extra virgin olive oil
- 50 g feta, crumbled
- ½ cup yellow capsicum, finely cubed
- 2 tbsp finely chopped sundried tomatoes in olive oil
- 1 cup baby spinach, chopped
- 12 Kalamata olives, pitted, roughly chopped
- ½ small red onion, finely chopped
- 10 fresh basil leaves, finely sliced
- 2 tbsp red wine vinegar
- ¼ tsp dry wild oregano
- salt and cracked pepper, to taste
- 2 fresh basil leaves, finely sliced, to garnish
- extra virgin olive oil, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 15 minutes
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Add the orzo pasta to a saucepan of salted boiling water. Coo following packet instructions.
Drain the pasta and transfer to a large bowl. Add the olive oil and season with salt and pepper. Mix well. Set the pasta aside for 10–15 minutes to cool.
Add all the remaining ingredients and mix well. Season with salt and cracked pepper.
Transfer to a serving platter and garnish with basil and extra olive oil.
Text © 2013 Maria Benardis