The weather’s still hovering around the late 20’s here in Sydney. This has given us the opportunity to still enjoy summer fare however I’m really craving for some autumn food! Will I ever be satisfied? Probably not! Anyway, I just wanted to share a very quick and easy meal I made the other day. I’m sure many of you have had a chance to try orzo. It goes by many names in Greek, namely “manestra” but is also known as “kritharaki“. I believe the Italians call it risoni. It’s a small shaped pasta resembling rice. It’s quite a versatile ingredient traditionally used in soups or for the more well known “giouvetsi”. “Giouvetsi” is a warming winter dish, where braised or casseroled meat is cooked in an earthenware vessel and the orzo is added and cooked at the last stages, where it soaks up all the meat and cooking juices.
I decided to give a summery spin to my orzo by turning it into a bit of a side “salad” to a main meal. Feel free to add your own ingredients and make it your own! I fried off some cubed eggplant and zucchini and finished it off with some freshly chopped parsley, lemon juice and a good splash of olive oil. I made sure the salad did have a little crunch to it by not over cooking the orzo or over frying the vegetables. I think the addition of capers would have made this dish just that “extra special”.
RECIPE FOR MANESTRA OR ORZO SALAD
- Half a packet of cooked orzo (about 250 gms)
- 1 small eggplant cubed
- 1 or 2 zucchini cubed
- a big handful of chopped parsley
- the juice of half a lemon
- olive oil for frying and drizzling
- salt and pepper to taste
- Cook the orzo according to packet instructions. Drain and set aside.
- Fry off the eggplant and zucchini ensuring it’s not too mushy.
- Once the vegetables have cooked toss through the orzo along with the chopped parsley, lemon juice and olive oil.
- Add salt and pepper and you’re done!
N.B. You might like to add some capers as well, maybe even some toasted pine nuts.
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{ 28 comments… read them below or add one }
Simply Delicious! Like the fried eggplants in it.
Sounds light and delicious! Capers would be a great addition too.
This sounds delicious! I think I may have found a new recipe for this week’s menu. Thanks!
What a great weather. Love the salad, beautiful picture.
It looks delish. Alas I can’t eat orzo but I can still admire!
Lovely side dish Peter and kritharaki salad makes for a good addition to a picnic…it’s still warm enough there for one..what are ya waiting for?
I like the idea of making an in between dish for between seasons. Pine nuts would be great, or even another kind of nut. I’ve been putting almonds in everything lately (even tabbouleh).
A great reminder of the value of orzo, Peter. I see it in the supermarket and always feel unexcited, but you’ve reminded me of its value!
A great orzon dish! A nice summery shot!
Cheers,
Rosa
This looks great and it’s nistisimo as well. I’ll put it in our menu with some kalamarakia.
I always make way too much kritharaki and often have leftovers. This salad is a good idea and makes for a lovely light lunch the next day. thank you!
I have never tried to cook ORZO, have to check it out if the Swiss supermarket will have it.
I love the choice of veggies here Peter–orzo salad is one of my favorites and I actually just made a version on Saturday as well, with roasted red peppers, artichokes and chickpeas dressed just like yours with fresh parsley, lemon and olive oil. Love the versatility and the fact that it is probably even better served at room temp. I think capers would be a great addition.
I love orzo. This would be great with some octopus, too. Orzo with garbanzos is one of my favorite warm-weather fast meals.
I’ll trade you some cold weather for that salad & some scorching sun
it looks so delicious and absolutely perfect for a summer picnic!
I love orzo! It’s comforting like rice but you can add delicious pasta sauces to it – genius! I also love the slippery feel of the small shapes in your mouth. Yummy.
A lovely salad, Peter. All the ingredients are great and I just loooove lemon-olive oil dressings.
When I first saw the picture I thought it was rice! LOL I’ve never had orzo before but this year I really want to get into Greek food. You and the other Peter have inspired me
salad never looked so delicious. is your back attached with velcro to the ceiling or something?
Love this orzo dish — definitely add a few toasted pine nuts for me and we’re all set
I love all of the flavours here Peter. Glad you are holding on to summer for as long as you can:D
Mmmmm looks great. I love orzo, but I’ve never actually cooked with it. Yet another ingredient to add to my list of things to pick up.
I love orzo! You just reminded me it’s been a while since I last made it…the perfect excuse for the upcoming rainy days!
This recipe not only sounds delicious, it looks amazing. It is definitely going on my ‘to cook’ list! Thanks for sharing this delightful recipe.
many of my friends like orzo salad, made in many ways with many different combinations of vegetables and herbs. i think it’s time i tried out my own favorite combination
This is a beautiful meal and we Italians also call it orzo. My mother puts in uncooked in her famous chicken and wine oven dish and it cooks almost like a risotto. Your dish is absolutely delicious looking and exactly the kind of food I like to eat.
So glad I found your site.
I was in Melbourne last week where I tried orzo for the first time ever. Yep, a late comer to that I know.
I had it in Greg Maalouf’s MoMo restaurant, where it was cooked in a crab broth, with pieces of crab over a prawn a la plancha that had been dusted with sweet and smokey paprika. It was a textural beauty. I was blown away. Obviously the crab broth had a lot to do in terms of adding that sweet seafood flavour as well. But I know I’ll be buying some orzo soon.
Great recipe! Simple and very tasty. My family loved it.
Thankd for recipes like this. Keep it up.