How to Make Toasted Orzo With Carrots, Raisins, And Pine Nuts

Orzo is an essential Mediterranean diet ingredient, at least in Greek cooking, and in Season 4 of My Greek Table, I use it to create this dish. We call it kritharaki, which means little barley, because of its shape, which resembles barley kernels. I serve this delicious Greek orzo recipe with a spiced roasted chicken. The orzo is cooked uniquely – not your typical boiled pasta with cheese and extra virgin Greek olive oil! It’s toasted first, so it turns a beautiful amber color and gets nice and nutty. Adding so many aromatic Mediterranean diet ingredients and classic Greek foods like Aegina pistachios, Corinthian currants or Greek raisins, and Krokos Kozanis – Greek saffron – this simple pasta dish becomes something delectable. It’s a perfect match for a great roasted chicken recipe but can just as easily be enjoyed on its own. Ingredients ½ cup Aegina pistachios shelled and toasted or 2 tablespoons pine nuts, toasted 4 Tbsp extra virgin Greek olive oil 1 large red or yellow onion chopped 1 large carrot peeled and diced 2 garlic cloves minced 1 1/2 cups orzo divided 1 pinch Greek Krokos saffron 3 – 4 Tbsp Corinthian currants or seedless raisins plumped in warm water Sea salt to taste 2 Tbsp chopped fresh mint and/or parsley Find the full recipe here: https://www.dianekochilas.com/toasted...