Vegetarian Christmas Orzo Stuffing

Stephania Mitsides

Blogger

Preparation Time:

20 min

Cooking Time:

15 min

Portion(s):

4 servings
Category:Rice & Pulses | Vegetarian

Related Video

Made with

[#Beginning of Shooting Data Section]
Image Size:L (8256 x 5504), FX
17-May-21 15:46:47.28
Time Zone and Date:UTC+2, DST:ON
Lossless Compressed RAW (12-bit)
Artist:Louca Studios     Tel.0035722450015
Copyright:Louca Photographic Studios Ltd  
Nikon D850
Lens:85mm f/1.8D
Focal Length:85mm
Focus Mode:AF-S
AF-Area Mode:Pinpoint
VR:
AF Fine Tune:OFF
Aperture:f/10
Shutter Speed:1/125s
Exposure Mode:Manual
Exposure Comp.:0EV
Exposure Tuning:
Metering:Matrix
ISO Sensitivity:ISO 125
Device:
White Balance:Preset manual d-3, 0, 0
Color Space:Adobe RGB
High ISO NR:OFF
Long Exposure NR:OFF
Active D-Lighting:OFF
Vignette Control:Normal
Auto Distortion Control:ON
Picture Control:Studio 
Base:[A] AUTO
Quick Adjust:-
Sharpening:A+1.00
Clarity:A+1.00
Contrast:A-2.00
Brightness:
Saturation:Auto
Hue:
Filter Effects:
Toning:
Optimize Image:
Color Mode:
Tone Comp.:
Hue Adjustment:
Saturation:
Sharpening:
Latitude:
Longitude:
Altitude:
Altitude Reference:
Heading:
UTC:
Map Datum:
[#End of Shooting Data Section]
Parboiled Rice
bouillons-veggie
Vegetable Bouillon
Orzo
Orzo

Ingredients

  • 1 pack Mitsides Orzo or Mitsides Parboiled rice
  • 50g butter
  • 2 spring onions, finely chopped
  • 250g small white mushrooms, quartered
  • 1½ ltr hot water
  • 2 cubes Mitsides Vegetable Bouillons
  • 1 cup blanched almonds, chopped
  • 1 cup cooked chestnuts, chopped
  • ½ cup pine nuts
  • ½ bunch parsley, chopped
  • ½ cup white raisins
  • ½ cup Koumandaria (sweet red wine)
  • 1 tsp cinnamon powder
  • ½ tsp grated nutmeg
  • ½ tsp grated cloves
  • 1 tsp mixed spice
  • Salt & pepper

Method

In a large pot melt the butter and add the spring onions. When softened add the mushrooms and cook until the pan is dry of liquids. Add the koumandaria and when absorbed add the almonds and pine nuts. Add the orzo and cook for 1-2 minutes. Dissolve the bouillons in the hot water and add to the orzo. Simmer and when almost all water has been absorbed, add the raisins, chestnuts, parsley and spices. Season with salt and pepper and cook on low heat until all liquids have been absorbed.

Discover More Recipes

Prep Time: 40min

Chicken and Mushroom pie

Prep Time: 10min

Linguine with tuna and lemon sauce

Prep Time: 10min

Wild rice with sweet potatoes, cranberries and blue cheese

Prep Time: 10min

Four cheese saccottini with pumpkin and sage sauce

Prep Time: 5min

Whole wheat pasta with avocado pesto sauce – vegan

Prep Time: 10min

Linguini with Crab and chili

Prep Time: 30min

Chickpea and Bean tortilla wraps with tahini pesto

Prep Time: 30min

Baked Eggplant Rolls

Prep Time: 15min

Mushroom Tortelloni with Beef Stroganoff Sauce

Prep Time: 20min

Greek Pastichio with strained yoghurt

Prep Time: 10min

Village pasta with mushrooms, spinach and basil pesto

Prep Time: 10min

Warm salad with lentils and goat cheese

Share this recipe

Facebook
Twitter
LinkedIn
Pinterest
Print Friendly, PDF & Email