Andy and Aimee's Orzo

To set the scene, I had an box of half empty orzo that I needed to use. A friend from the Science Center (Aimee) suggested this delicious orzo recipe courtesy of her hubby. They make it with tofu... I'm more of a chicken gal, so I made that one switch. Otherwise the rest of the recipe was the same and it was delicious!

Andy's Orzo
4 oz extra firm tofu, cut into sticks and braised
1/2 cup orzo
2 Tbsp olive oil
2 garlic cloves, finely chopped
1/2 onion, chopped
1 15 oz can diced tomatoes
1 Tbsp oregano
1 bayleaf
1/2 cup crumbled Feta cheese
Water
Salt
Pepper

Heat the olive oil in a large saucepan and sauté the onion. Add tomato, garlic, oregano and bayleaf. Add orzo and 1 cup of water. Let the orzo simmer with all everything for 8-10 minutes, until water is absorbed and orzo is tender. Remove from heat and serve in a bowl topped with braised tofu or grilled Quorn and Feta cheese. Makes 3 servings.


This is the original recipe:
* 1 chicken, cleaned, seasoned and cut into portions
* 1 pack orzo
* 1/2 cup olive oil
* 2 garlic cloves, finely chopped
* 1 onion, chopped
* 1 tin of tomatoes (fresh tomatoes preferred if available)
* 1 tspn oregano
* 1 bayleaf
* 1 tbsn tomato paste
* 1 cup grated cheese
* Water
* Salt
* Pepper

Heat the olive oil in a large saucepan and sauté the onion. Add the chicken portions and stir for 2-3 minutes. Add tomato, garlic and bayleaf. Add 1 cup of water and simmer until all the water is absorbed and chicken is tender. Add more water if required. Remove chicken and add orzo and 3 cups of water. Let the orzo boil on the chicken's juice and stir every 5 minutes until water is absorbed and orzo is tender. Remove from heat and serve on a plate with the chicken. Add grated cheese on top.