Fall

Manestra

September 26, 2017
Photo by inpatskitchen
Author Notes

Simple Greek comfort food comes to the table..... —inpatskitchen

  • Makes about 3 quarts
Ingredients
  • 1/4 cup extra virgin olive oil
  • 1 medium onion, finely diced
  • 3 large cloves garlic, minced
  • 2 tablespoons dried oregano (preferably Greek)
  • 1 teaspoon salt
  • 1 teaspoon coarse ground black pepper
  • 1 28 ounce can crushed tomatoes
  • 6 cups vegetable broth or water
  • 1 1/2 cups orzo
  • Grated Kefalotyri or Parmesan cheese for garnish (optional)
In This Recipe
Directions
  1. Heat the olive oil in a 4 quart soup pot and add the diced onion. Saute for a few minutes and then add the minced garlic and oregano. Continue to sauté until the garlic smells fragrant.
  2. Stir in the crushed tomatoes and simmer for about 5 minutes. Add the broth or water and bring up to a boil. Stir in the orzo and simmer for about 8 to 10 minutes, stirring often so the orzo doesn't stick to the bottom of the pot. Serve nice and hot in bowls garnished with the cheese if you like.
  3. NOTE: If re-heating you may need to add a little extra broth or water as the orzo soaks up so much liquid.
Contest Entries

See Reviews

See what other Food52ers are saying.

  • Brussels Sprouts for Breakfast
    Brussels Sprouts for Breakfast
  • FrugalCat
    FrugalCat
  • Bevi
    Bevi
  • inpatskitchen
    inpatskitchen
Review
inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!