Pasta Industry
Ingredients:​
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500 g HELIOS Kritharaki (orzo)
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2 medium eggplants, diced
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2 medium zucchinis, diced
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3 celery stalks, finely chopped
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1 onion, finely chopped
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1 liter vegetable stock
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100 ml dry white wine
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3 red pointed peppers
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½ tsp chili flakes (boukovo)
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30 ml extra virgin olive oil
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½ cup cherry tomatoes, sliced into rounds
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200 g feta cheese, crumbled
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½ tsp dried oregano
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Salt & freshly ground black pepper
Method:
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Season the eggplant, zucchini, celery, and onion with salt and drizzle with 1 tablespoon of olive oil.
Sauté in a hot non-stick pan, stirring frequently, until the vegetables take on a golden color.
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Add the HELIOS Kritharaki and chili flakes, stir to coat, then deglaze with the white wine.
Allow the alcohol to evaporate, pour in the vegetable stock, and cook for about 15 minutes until the orzo is tender.
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Meanwhile, blend the red peppers with a splash of water, the remaining olive oil, and seasoning until smooth and creamy.
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Fold the raw red pepper sauce into the cooked orzo and transfer the mixture to a baking dish. Scatter the cherry tomatoes over the top, sprinkle with crumbled feta and oregano, and bake at 160°C for about 15 minutes, until the flavors meld and the dish is gently caramelized.