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Kritharoto with beets, thyme and Kefalotyri cheese

preperation 10΄ Preparation
Time
cup 20΄ Cooking
Time
hat easy Difficulty
dish 4 Portions
materials INGREDIENTS

MISKO Risoni (Orzo) Golden Line

500 g MISKO Risoni (Orzo) Golden Line

130 g beets, boiled

1 liter of water or vegetable broth, hot

1 onion, finely chopped

4 tbsp. pine nuts, roasted

3-4 fresh thyme sprigs

olive oil

salt

freshly ground pepper

materials METHOD

In a food processor or blender put the beets and 100 ml of the water or broth and mash well.

In a deep pan, heat up 4 tbsp. olive oil and sauté the onion for 2 minutes until it softens. Add salt and pepper.

Add the MISKO Risoni Golden Line and saute for 1-2 minutes.

Add the beet mixture, stir and lower the heat.

Using a spoon, add the rest of the water or broth in batches, stirring constantly. Each time the orzo has absorbed that liquid, continue with the next.

Toward the end, add the thyme and stir. Just before the last liquid has been absorbed by the orzo, and while it is still juicy, remove from the heat.

Serve immediately sprinkled with freshly ground pepper and the pine nuts.

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