By Maria Panayi
Ingredients
- ½ kilo pork
- 6 tablespoons olive oil
- 1-2 fresh chopped onions
- 1 clove of finely chopped garlic
- 2 red peppers cut into squares
- 5 medium mushrooms cut thin
- ½ cup dry white wine
- 1 pack (500g) orzo
- 3/4 cup concentrated tomato juice
- 2 vegetable cube vegetable broths
- 1 piece (250g) feta cheese
- Fresh basil finely chopped
- Salt and pepper
Method
Step 1:
Ask your butcher to cut the pork in small cubes.
Step 2:
Preheat the oven to 180 ° C.
Step 3:
In a pan, pour 4 tablespoons of olive oil and then put the pork in.
Step 4:
Add very little water until the pork gets warm.
Step 5:
With a pruning ladle, remove the pork and leave it in a glass dish.
Step 6:
Put the onion and garlic in the saucepan and sauté. Add the peppers and mushrooms.
Step 7:
When they wither, add the cube of vegetable broth and quench with the wine.
Step 8:
Next, pour the tomato juice and boil the food until the sauce becomes tight.
Step 9:
Add a little fresh basil, salt and pepper and then pour the pork into the pan and stir.
Step 10:
At the same time, add 2 tablespoons of olive oil in a medium pot and cook the orzo to get some color.
Step 11:
Next, add plenty of water and the vegetable cube and boil the orzo until it becomes soft.
Step 12:
Then, pour it into a strainer over a bowl and keep the broth.
Step 13:
In a fireproof pan, put the pork and the orzo and stir well to mix the ingredients.
Step 14:
Cut the feta into cubes and add it to the food gently stirring with a spoon to avoid dissolving it.
Step 15:
Bake the food in the oven for about half an hour.
Step 16:
If necessary, add 1 cup of broth.