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Kritharoto with vegetables, ginger and curry

preperation 10΄ Preparation
cup 25΄ Cooking
hat medium Difficulty
dish 4 Portions

MISKO Risoni Medium (Orzo Medium)

500 g MISKO Risoni Medium (Orzo Medium)

1 onion, finely chopped

2 cloves of garlic, grated

1 small piece of ginger, grated

2 tbsp. curry powder

½ small broccoli (florets)

4 small zucchini, sliced in rings

2 carrots, sliced in rings

1 liter hot water

¼ bunch fresh coriander

3 tbsp. black sesame seeds

olive oil


freshly ground pepper

materials METHOD

In a shallow pot, heat up 4 tbsp. olive oil and sauté the onion for 2-3 minutes until it softens.

Add the garlic, ginger and the curry and sauté for 1 minute.

Add the broccoli, the zucchini, carrots, salt and freshly ground pepper and saute for 5-6 minutes until vegetables are tender.

Add the MISKO Risoni Medium and sauté for 1 minute.

Pour in about ⅓ of the hot water and lower the heat, stirring constantly with a wooden spoon.

Once the Orzo has absorbed the liquid, continue with the other ⅓ of the water, stirring constantly.

Add the last of the water, stirring constantly. Once the risoni has absorbed most of the liquid but is still quite juicy, remove from the heat.

Serve the kritharoto hot, sprinkled with a few leaves of fresh coriander and black sesame seeds.

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