"Are you familiar with the term yiouvetsi? If you are, you probably have in mind a dish with meat and orzo in tomato, something like my tomato-braised beef with orzo (yiouvetsi moshari). In Greece, we also have the so-called “white yiouvetsi” dishes—white meaning without tomato. The ingredients are simple, but create a wonderful, delicately flavorful result. Cooking the orzo pasta in the slow cooker at the end needs a little attention the first couple times, but once you get the hang of it the recipe is easy. A perfect midweek meal." —Eleni Vonissakou
Reprinted with permission from The Greek Slow Cooker by Eleni Vonissakou, Page Street Publishing Co. 2019. Photo credit: Eleni Vonissakou and Constantina Papageorgiou. —Food52
(15g) fresh parsley, finely chopped, tightly packed
8 1/2 ounces
(240g) orzo pasta
(240ml) boiling water, plus extra if needed
Grated Greek Gruyère or kefalotyri cheese, to serve
In This Recipe
In the slow cooker insert, combine the onion, chicken, wine, lemon juice, olive oil, parsley, salt, pepper and thyme.
Cook on low for 5 to 6 hours, or until the chicken is tender and falling apart.
Turn the cooker to high and add the orzo. Stir and cook on high until the orzo has absorbed most of the liquid already in the slow cooker. Start adding hot water, 1/2 cup (120 ml) to begin with and then 1/4 cup (60 ml) at a time, as needed for the pasta to cook through. Total cooking time for the pasta should be 25 to 35 minutes. Turn the slow cooker off when the orzo is al dente and the consistency is quite wet and “sloppy” looking, since the pasta will continue to absorb liquid as it rests.