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This week, Aris Stylianou adds a lovely seafood touch to the usual tomato based kritharaki dished up in countless Cypriot kitchens. Kritharaki (orzo) is a type of pasta shaped like a large grain of rice.

 

SERVES 4

 CHEF PHOTO

 

INGREDIENTS

1 finely chopped onion

1 tbsp finely chopped dill

1 finely chopped garlic clove

3 tbsp olive oil

100 gr mussels

2 cups par-boiled kritharaki

½ glass white wine

2 cups vegetable stock

1 cup peeled or finely chopped canned tomatoes

1 tbsp finely chopped fresh basil

1 courgette cut with Julienne peeler

1 carrot cut with Julienne peeler

Salt, pepper

 

orzo

 

PREPARATION

 

Saute the onion in olive oil and add the garlic, carrot, courgette and mussels.

 

Add the white wine and then add in the tomato and vegetable stock.

 

Proceed to add the kritharaki, aniseed and basil. Continue cooking for a few more minutes.

 

Turn off the heat, cover, and allow the juices to be absorbed until kritharaki becomes fluffy and serve!

 

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