This dish is prepared very quickly, it is practical, satisfying and incredibly tasty. To prepare this dish, you need - Orzo - a type of Italian dry fine pasta, in appearance resembling grains of large rice. #igri #menu
Ingredients: orzo /risoli/ pasta, water, bell pepper, chicken fillet, large tomato or 2 tbsp. l. tomato. pasta, olive oil, butter, salt, spices
Cooking method:
Orzo is a small grain-shaped pasta that resembles barley in appearance. Orzo is added to soups, vegetable salads, and also served as a side dish for meat dishes. I draw your attention - the ratio of pasta and water should be 1x2, that is, you need to put 2 glasses of water on one glass of pasta.
In a heated pan - 2 tbsp. l. olive oil, wait until the oil warms up and pour in the pasta. Over medium heat, stirring constantly, fry the pasta until caramelized. Don't overcook! At the end, add a piece of butter and mix until it is completely dissolved. Transfer the pasta to another bowl.
In the same pan where the pasta was fried, put the chopped chicken pieces. If necessary, add a little more oil. Fry the pieces until golden brown (but do not overdry!) And add salt and spices to taste. Mix. Add the diced onion to the meat and keep on fire until the onion becomes transparent. Then add finely chopped pepper, mix and keep on fire until the pepper is soft.
Add a tomato / if a tomato, then rub it through a grater / and at this stage add the orzo paste. We add water. Bring the liquid to a boil, taste for salt, close the lid and reduce the heat to a minimum. Depending on the variety of orzo, the cooking time may vary, but the pasta cooks very quickly. Check after 8-10 minutes. The liquid should be completely absorbed, but a little may remain at the bottom. Stir, close the lid and let the dish brew for 5 minutes.
In the finished dish, orzo did not stick together and did not turn into porridge.