Since I had some dried orzo left over after making a shrimp recipe I thought I would make this vegetarian dish. I changed the cheese from feta to Kefalotyri to finish, which is a yellow Greek cheese made from sheep’s milk. It is tangy with a sharp aroma similar to Pecorino Romano. Normally, it is used for grating over cooked dishes – perfect for this recipe. Highly recommend if you can find it, if not feta was in the original recipe.
Orzo (kritharaki) with Tomatoes and Kefalotyri Cheese
Recipe by Marilena Leavitt, Adapted by Judi Graber
- 1/4 cup Greek olive oil or EVOO (I needed more)
- 1 small red onion, chopped or a shallot or two minced
- 2 large garlic cloves, minced
- 1 small carrot, peeled and grated
- 1/2 tsp. fine sea salt
- 1/4 tsp. freshly ground black pepper
- 1 cup orzo
- 1 (3-inch) cinnamon stick
- 1 bay leaf
- 1/2 tsp. dried Greek oregano
- 3 cups vegetable stock (broth) heated – I don’t recommend using water
- 1 cup tomato passata (Mutti) or crushed tomatoes
- fresh parsley to sprinkle or I used slivers of green scallions
- Greek feta cheese (I recommend Kefalotyri cheese if you can find it)
- drizzle of olive oil to finish – I did not add
Heat the olive oil in a saucepan; add the onion and cook for a few minutes until they are translucent. Add the garlice, carrot and stir in the salt and pepper. Cook until the veggies are lightly browned. I needed to add more olive oil.
Heat the broth in a separate saucepan while you are sauteeing the veggies.
Add the orzo and stir the mixture to coat. Pour the hot broth over the orzo, then add the cinnamon stick, bay leaf and oregano. Stir in the tomato passata and bring to a simmer. Reduce the heat, partially cover the pot and cook for about 10-15 minutes. Stir every now and then to prevent sticking and add more liquid if needed; adjust seasonings. The sauce will reduce and become thicker.
Remove from the heat, remove the lid, cover with a clean cloth towel then put the lid back on; let sit for 5-10 minutes. I often follow this step with rice I cook. This will allow the orzo to absorb extra sauce. Remove the bay leaf and cinnamon stick.
Transfer to a serving bowl and add feta, crumbled or Kefalotyri, grated on medium hole of grater. Sprinkle with parsley or slivered green onion. Drizzle with olive oil if desired.
Will keep a few days in the refrigerator; add a little hot broth to reheat.
Recipe by cookingwithauntjuju.com
Love the look of your recipe – yes, can usually get the cheese here Down Under. I like the sound of the cinnamon stick added for that touch of differing flavour 🙂 !
Thanks – the cinnamon stick adds great flavor that I really enjoy. My latest craving 🙂 The cheese is special and melts beautifully…
Looks hearty! I was just reading that orzo is what we call risoni in australia, which is the ‘proper’ Italian name apparently :=) I guess it’s because we had so many Italian migrants in the 50s and 60s.
sherry
True about orzo called risoni in Italy and your beautiful country of Australia. It’s known as orzo in UK, US and Canada; pinones in Spain; bird tongue in the Middle East and krithiraki in Greece. I’m sure other countries have their special name for it. I was going to write a brief history of orzo but forgot 🙂
I have yet to try kefalotyri! I need to find some. Great orzo recipe!
Love this Greek cheese – just hard to find. Orzo really adds some great flavor and especially texture 🙂
Thanks for adding another delicious orzo recipe to choose from!
I’ve had Kefalotyri in Greece, but it’s not a cheese I see often around here. It’s good to know that Feta can be used instead. I also like the use of scallions instead of parsley. It adds a nice fresh onion flavor. 🙂
cookingwithauntjuju.com
03/10/2025 at 6:45 am Edit
I was lucky to find this cheese at a specialty cheese shop, but Feta will do. Parsley seems to be used too much – I like using green onions or chives instead just for that onion flavor 🙂