Warm Orzo Pilaf with Broccoli, Olives, Ouzo, Halloumi & Pistachios
Orzo, called kritharaki in Greece, is the stuff of comfort food and often baked with tomatoey chicken and/or lamb. This Greek recipe for orzo pilaf is a vegetarian’s dream, packed with healthful vegetables and a great example of green Mediterranean diet cooking. The halloumi cheese adds a special twist.
- Greek extra virgin Olive Oil EVOO
- 1 head of broccoli cut into florets
- 2 teaspoons Greek chopped garlic
- 10 – 12 cherry or tear drop tomatoes halved
- 2/3 cup Aegina pistachios toasted
- 10 roasted wrinkled Greek olives
- Grated zest of 1 lemon
- 1 shot glass of ouzo
- 1 ½ cups halloumi or feta cut into ½-inch cubes
- 2 teaspoons dried Greek oregano
- Greek sea salt and freshly ground black pepper
- ½ pound/ 45o g orzo cooked in salted water and drained
Heat 2 tbsp. olive oil in a large frying pan.
Cook the broccoli for 5 – 7 minutes.
Add the garlic and stir. tomatoes, olives, lemon zest, ouzo, halloumi (or feta), oregano and pepper.
Toss everything into the hot drained orzo, add a little more olive oil and serve.
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