Perfect for plant-based diets (just omit the cheese) this dish is full of goodness, energy and flavour!
In this recipe, flavour was added by adding to my stock a tbsp of dried foraged mushroom powder which I made in the Autumn and 1 tbsp of the Great Taste Award winning Irini’s Spice Paste which I have created for a couple of my Cookaway menus and which can be purchased from Northumbrian Pantry
In Corfu where this dish is called ‘Manestra Kalopimpiri’ (from the Venetian Collu Pimpiri meaning with pepper) they use cinnamon, cloves and lots of paprika.
Ingredients (serves 4)
- 400g kritharaki (orzo)
- 5 medium size carrots, peeled and thinly sliced
- 1 large onion, finely chopped
- 3 celery sticks, thinly sliced
- 100g frozen peas
- A handful of baby tomatoes on the vine
- 1 garlic bulb
- 1 Ltr vegetable stock (or vegan)
- 2 tbsp extra virgin olive oil and extra to drizzle
- 150ml dry white wine
- 1 cinnamon stick
- A pinch of ground cloves
- 1 heaped tsp smoked paprika
- 2-3 tbsp finely chopped mint and parsley
- Zest of 1 lemon
- 2-3 tbsp lemon juice
Method
Start by roasting the tomatoes on the vine and the garlic. Preheat the oven to 180 C Fan.
Put the tomatoes and garlic on a baking tray and drizzle with a little oil. Roast for 30 minutes. Remove the garlic skin and keep to the side.
Put the stock in a pan and keep hot on the hob.
Bring a large sauteing pan to a medium heat and sweat the chopped onion for 4-5 minutes. Add the chopped garlic and cook a little more. Next add the carrots and celery, stir to coat with the olive oil, lower the heat and cook for 10 minutes stirring from time to time. Add the kritharaki and the spices and stir for a couple of minutes. Increase the heat and add the wine letting it evaporate.
Start adding the stock, a ladle at a time until the pasta is almost cooked. Add the roasted garlic and peas and continue cooking until the kritharaki reaches the consistency of risotto, cooked but of a loose consistency. Just before the end, add the roasted tomatoes, herbs, lemon zest and juice. Season with sea salt and freshly grounded pepper, discard the cinnamon stick and serve with lots of grated Cretan graviera or other good hard cheese.