Ingredients 1/4 cup olive oil 2 onions, finely chopped 2-3 sprig stalks thick celery (or celery stalks), finely chopped 2 carrots, thinly sliced 1 tbsp sweet paprika 6 cup hot water 2 cup kritharaki (orzo) 10 cherry tomatoes, cut A little salt TAGS PASTA ORZO MAIN COURSES LENTED FOOD VEGAN VEGETARIAN GREEK Ingredients 1/4 cup olive oil 2 onions, finely chopped 2-3 sprig stalks thick celery (or celery stalks), finely chopped 2 carrots, thinly sliced 1 tbsp sweet paprika 6 cup hot water 2 cup kritharaki (orzo) 10 cherry tomatoes, cut A little salt Instructions Heat the olive oil in a medium-sized pot. Add the onion, celery, and carrots and sauté for 3 minutes. Sprinkle with the paprika and stir so that the vegetables turn red. Add the hot water and bring to a boil. Add the kritharaki (orzo) and the cherry tomatoes, halved. Add salt and simmer over low heat for 10 minutes. Serve in deep plates with plenty of broth, and if desired, grate some cheese on top. Since this is a fasting recipe, it is traditionally prepared during Lent and Holy Week. It can also be enjoyed without oil. Tips Manestra kolopimpiri from Corfu is essentially a very brothy, juicy dish. TAGS PASTA ORZO MAIN COURSES LENTED FOOD VEGAN VEGETARIAN GREEK
