Thursday, August 5, 2010

Orzo with chicken (Mediterranean recipe)

Recipe for 4
This recipe is perfect in case you have grilled chicken leftovers from the previous day (always preserved in the refrigerator… hygiene first!).

1 ½ cup orzo
2 chicken breasts cut in medium cubes
½ cup mushrooms sliced
1 tomato cubed (make sure is ripe)
1 medium onion thickly chopped
3 tablespoons olive oil
½ cup white wine (preferably dry)
2 ½ cups cold water
Salt and freshly grounded black pepper
Grated parmesan (or any other type of hard cheese)

Heat the oil in a sauce pan (or in a deep frying pan, in any case make sure it has a lid) and add the chicken. Use medium heat. If the chicken is already cooked it will need just a couple of minutes just to warm it. If not, stir fry it for 5-6 minutes until it starts to get a goldish color. Add the onion and continue tossing until the onion becomes glossy. Add the tomato and mushrooms and stir for 2 minutes.

Add the orzo and continue stirring allowing the orzo to absorb all the juices from the pan. This will take approximately 2 more minutes. Add the water, the wine and season with salt and pepper. Set the heat on low. Cover with a lid and let it cook for 15 minutes. Occasionally stir and make sure that it does not absorb all of its liquids. When the water reaches to the point just to cover the orzo in the pan, remove from the heat.
Keep it covered off the heat, and occasionally stir it so that it will absorb the rest of the water. This will take approximately 10 minutes.
Serve hot, sprinkled with grated cheese. Enjoy!