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Orzo whole wheat with zucchini and eggs

preperation 10΄ Preparation
Time
cup 30΄ Cooking
Time
hat easy Difficulty
dish 4 Portions
materials INGREDIENTS

MISKO Risoni (Orzo) Whole Wheat

500 g MISKO Risoni (Orzo) Whole Wheat

4 green onions, finely chopped

6 zucchini, sliced into thin strips

3 eggs

100 g Parmesan cheese, grated

¼ bunch fresh mint, finely chopped

olive oil

salt

freshly ground pepper

materials METHOD

First, prepare the orzo. Fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, add 35 g salt and the MISKO Risoni Whole Wheat. Stir with a spoon and let the pasta boil for as long as indicated on the package.

Strain the orzo and sprinkle with 2 tbsp. olive oil. Stir gently and leave the pasta aside.

In a deep pan, heat up 4 tbsp. olive oil. Sauté the green onions for 2-3 minutes until soft. Add the zucchini, salt and freshly ground pepper and sauté for 5-6 minutes until the mixture softens.

In a bowl beat the eggs together with the freshly ground pepper and half the parmesan until they are fluffy. Pour the mixture over the zucchini, wait 1-2 minutes and stir gently for another 2 minutes to ‘break’ the egg as it is cooked.

Add the orzo, stir gently and remove from heat.

Serve immediately, sprinkled with the remaining parmesan and finely chopped fresh mint.

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