Well, for me Ozo rice the ultimate Greek comfort food. Generally, it’s one of the kinds of pasta I love a lot and ever since I quit meat I rarely have it, as it usually accompanies broiled chicken or beef. That was until I discovered this incredible dish in one of my favourite taverns, the Black Sheep. Those who live in Melissia or Pagrati will know Black Sheep for its original flavours and its very affordable prices. They have this amazing orzo rice dish of vegetables that impresses everyone, and I’ve longed to try it at home. I always order 2 dishes every time I go, a main dish for me, and one for the people who join me, who always end up liking it and to stop them from eating mine, I order one for all to share. As you can figure from the name, orzo is cooked as a risotto, gradually boiled in vegetable broth and white wine accompanied by seasoned vegetables (I prefer pumpkin, carrot, zucchini, and red peppers) that are shredded in the multi or finely grated. If you have a homemade vegetable broth, the taste will be elevated. It’s a really delicious dish, and the original recipe has plenty of butter that I have omitted.
Ingredients (for 3 people)
-1 cup of barley
– 1 small pumpkin, finely chopped
– 1 Florina pepper, finely chopped
– 2 small courgettes, finely chopped
-1 large carrot, finely chopped
– 1 dried onion, finely chopped
– 1 litre of vegetable broth.
-1 glass of white wine
1 spoon of dry mint
-salt and pepper.
Shred the vegetables in the multi or grate them and cook on low heat in a deep-frying pan (which will also be used to make the risotto) for about 10 minutes until they wither.
Add the barley to the pan and pour some wine and a spoonful of the broth. Once the broth is absorbed, gradually add the remaining broth with a spoon, and the wine, until the barley is boiled and softened. The main thing to be cautious of is when the water is absorbed so you stir and gradually add more water without having the risotto stick. If necessary, add more water until the barley is completely softened but not soiled. Toward the end of the boil, add salt and pepper. Boiling takes about 25-30 minutes.