Time: 40 minutes
Serves: 4
Ingredients
- 250g thick orzo
- 300g country sausage, sliced
- 1 onion, finely chopped
- 1 carrot, grated
- 300g cabbage, finely chopped
- 1 tbsp tomato paste
- ½ tsp sweet paprika
- 1 tsp dried thyme
- 1 litre vegetable stock or water, hot
- 40ml extra virgin olive oil
- Salt and freshly ground black pepper
- 1 tbsp balsamic vinegar
To serve:
- A little parsley, finely chopped
- A little lemon zest
Method
Step 1
Heat the olive oil well in a wide saucepan over medium-high heat and sauté the sausage for 3-4 minutes, until browned.
Add the onion, carrot and cabbage and continue sautéing for another 5 minutes.
Step 2
Add the tomato paste, paprika, thyme and orzo and stir for 1 minute.
Gradually add the hot stock, waiting for each addition to be absorbed before adding more.
Cook over medium heat for 15-18 minutes, stirring regularly, until the orzo is tender and the mixture becomes rich and creamy.
Step 3
Add the balsamic vinegar and stir. Taste and adjust the salt if needed, then remove from the heat.
Step 4
Serve immediately, topped with a little finely chopped parsley and lemon zest.
Recipe: Agapi Micheli, Karolos Michaelides
Source: Cantina
