< 30 minutes, Bakes & One-pot, Greek Cypriot dishes, Lunch

Mushroom Orzotto / Κριθαριζότο μανιταριών

Easy, one pan, Mushroom Orzotto: Vegan! By itsaplantbasedlife.com

Lets admit it. Risotto is annoying. Delicious okay, but annoying. It means standing on top of it, not leaving it out of your sight, stirring it to release starches blabla. On top of this, you’ve got to eat it as soon as its ready or else its grosse. Enter, today’s recipe which solves ALL those problems. Its ➡️➡️

1.Quick (less than 30 mins)
2. Healthy
3. Cheap
4. Made in One-Pan
5. Eaten hot or cold

i.e. all that you’re looking for when you’re hot and bothered and dont know what to make

Easy, one pan, Mushroom Orzotto: Vegan! By itsaplantbasedlife.com

In greek, Orzo is known as “kritharaki” and its a staple in greek/cypriot houses. Orzo is a form of short-cut pasta, shaped like a large grain of rice, which can also be bought whole-grain

Just go with the making of this; it will basically cook itself. You dont have to use these exact types of mushrooms that i did (note: portobellini & oyster is another good combo), just make sure whichever type you use you keep the amounts the same. Have this on it’s own with a green salad or serve with a side of Dairy-free Halloumi for a complete traditional greek cypriot meal!

Mushroom Orzotto / Κριθαριζότο μανιταριών

Easy, one pan, Mushroom Orzotto: Vegan! By itsaplantbasedlife.com This can be eaten hot or at room temperature. Garnish with black pepper, lemon zest & a generous amount of parsley. You can substitute for other types of mushrooms if you’d like! Great for leftovers

  • Total Time: 30m

Ingredients

  • 160 g Button mushrooms, sliced not too thinly - Μανιταράκια κομμένα σε χοντρές λωρίδες
  • 160 g Oyster mushrooms, sliced lengthwise, not too thinly - Μανιτάρια πλευρωτά κομμένα σε χοντρές λωρίδες
  • 165 g Orzo - 165 γρ Κριθαράκι
  • 2 garlic cloves, minced - σκελίδες σκόρδο, τριμμένα
  • 2 tbsp. virgin olive oil - ελαιόλαδο
  • 1 tbsp. tomato paste - 1κ.σ. πάστα ντομάτας
  • 250 g tomato passata/sauce - σως ντομάτα πασάτα
  • water
  • 4 tbsp. (Or 27ml) Greek Brandy - 4κ.σ. Κονιάκ 31
  • 1 tbsp. Dried thyme - 1κ.σ. αποξηραμένο θυμάρι
  • 1 tbsp. Dried oregano - 1κ.σ. αποξηραμένη ρίγαμη
  • 3/4 tsp. Nutmeg - 3/4κ.γ. μοσχοκάρυδο
  • lemon zest & lemon juice - ξύσμα λεμονιού και χυμός
  • fresh parsley - μαιντανό φρέσκο
  • vegan parmesan cheese (optional) - τυρί παρμεσάνα βίκαν

Instructions

  1. Add one tablespoon olive oil to a large skillet pan. When hot add in the mushrooms and saute for 5 minutes, till they are reduced in size
  2. Add the orzo to the pan with one more tablespoon of olive oil and the minced garlic. Stir fry so the grains are shiny & coated
  3. Add in the tomato paste, tomato passata, 2 cups of water, thyme, oregano, nutmeg and a good pinch of salt. Stir to combine, scraping the bottom in case any Orzo is stuck
  4. Allow this to come to the boil and then reduce heat to a low simmer. Leave it to simmer for 10 minutes, stirring every so often, grabbing whats on the bottom of the pan
  5. Once 10 minutes are up, add the brandy and cover with a lid. Leave to simmer with the lid-on for 5-7 minutes (If it looks like the orzo has absorbed too much liquid, add another half cup of water)
  6. Now remove the pan from the heat and Stir, grabbing any grains on the bottom.
  7. Leave it to sit with the lid ajar for 15minutes (make sure the lid is not completely covering the pan - you want steam to escape!)
  8. To Serve drizzle 1tbsp lemon juice per serving. Garnish generously with black pepper, lemon zest, fresh parsley and vegan parmesan (optional)

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