Description
My recipe for manestra, which means orzo in Greek, is effortless and very easy to make. You need only a few steps to transform simple ingredients into a creamy one-pot wonder. —Kiki Vagianos, Melrose, Massachusetts
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1-1/4 cups uncooked whole wheat orzo pasta
- 2 cans (14-1/2 ounces each) whole tomatoes, undrained, coarsely chopped
- 3 cups reduced-sodium chicken broth
- 2 teaspoons dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- optional: crumbled feta cheese and minced fresh basil
Directions
- In a large saucepan, heat oil over medium heat; saute onion until tender, 3-5 minutes. Add orzo; cook and stir until lightly toasted.
- Stir in tomatoes, broth and seasonings; bring to a boil. Reduce heat; simmer, covered, until orzo is tender, 15-20 minutes, stirring occasionally. If desired, top with feta and basil.
