Manestra - Greek Orzo With Tomato Sauce
User Reviews
4.1
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Prep Time
5 mins
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Cook Time
25 mins
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Servings
3
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Calories
672 kcal
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Course
Side Dish, Main Course
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Cuisine
Greek
Manestra - Greek Orzo With Tomato Sauce
Description
Manestra - Greek Orzo With Tomato Sauce combines medium-sized orzo pasta with a savory tomato sauce made from ripe tomatoes, tomato paste, and red wine. Cooking the orzo slowly by gradually adding hot water or stock allows it to absorb deep flavors from the sauce while achieving a perfect al dente texture, neither too soft nor undercooked. The dish is layered with subtle hints of sweetness from sugar, combined with the warmth of bay leaves and whole allspice.
The method begins with caramelizing chopped onions and garlic in olive oil to develop a rich base before incorporating the tomato components and seasonings. As the orzo simmers, it thickens the sauce into a cohesive, glossy consistency that clings nicely to the pasta.
Manestra can be served as a satisfying side or a main, and crumbled feta cheese adds a pleasant salty contrast when served on top. Its combination of tangy, aromatic elements and toothsome texture make it a practical meal choice that embodies Greek home cooking.
Ingredients
- 7 tablespoons extra virgin olive oil
- 1 medium-sized red onion finely chopped
- 1 garlic chopped, clove
- 250 grams/ 8.8 oz orzo medium-sized
- 1,5 tablespoon tomato paste
- 70 ml red wine
- 3 medium-sized tomato very ripe
- ⅔ teaspoon sugar
- 6 pieces of allspice
- 2 bay leaves dried
- OPTIONAL: feta cheese crumbled, to serve with
- 1 liter water hot, or vegetable or beef stock
Instructions
- Using a hand grater, grate the tomatoes on a medium scale and discard their skins.
- Heat the olive oil in a large cooking pot over medium-high heat.
- Add the onion and cook for a minute stirring with a wooden spoon. Then add the garlic and cook until the onion and garlic get caramelized and softened.
- Reduce heat to medium. Stir in the orzo and cook for a minute, add the tomato paste and keep stirring for 2 minutes for the paste to cook as well.
- Pour in the wine and cook until it evaporates completely (stops smelling of alcohol). Add the grated tomatoes and cook for 2 minutes more stirring occasionally.
- Season with salt and pepper. Add the bay leaves, sugar, and allspice.
- Pour in the hot water (or stock) little by little stirring constantly with a wooden spoon. The orzo will absorb it quickly. It takes about 15 minutes for the orzo to cook this way and become al dente. Not too soft when you bite it.
- So once you have stirred in all the water and the orzo has cooked to al dente, take the pot off the heat and let stand for a few minutes. The more orzo sits the more it absorbs the sauce so don't worry if the sauce doesn't look as thick. It will get there even if it's removed from the heat.
- Serve orzo with plenty of freshly ground pepper on top and crumbled feta cheese as well if you like.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 672 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 672kcal | 34% |
| Carbohydrates | 75g | 25% |
| Protein | 13g | 26% |
| Fat | 34g | 52% |
| Saturated Fat | 5g | 25% |
| Sodium | 79mg | 3% |
| Potassium | 667mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 1163IU | 23% |
| Vitamin C | 22mg | 24% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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