GREECE | TURKEY
This increasingly popular pilaf, once made barley and then with thin noodles and occasionally with pieces of chicken or lamb meat, is now made with the rice-shaped pasta called orzo.
2 litres vegetable stock 800 g carolina rice, soaked in 800 ml hot water, washed, strained, cooled 300 g orzo pasta 100 g olive oil 35 g salt
Heat oil in heavy-based deep saucepan and sauté the orzo until they turn brown. Add rice, stock and salt, cook until orzo and rice are soft.
INDIGENOUS INGREDIENTS = Greek Rice | Turkish Rice
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