The Olive and the Caper: Adventures in Greek Cooking
Tags: pilaf spinach Greek challenge
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cadfael from , NS
I have made this recipe many times sometimes using arborio and sometimes with imported Italian orzo. I do find the orzo from Italy cooks up better with a little tooth to it, and not mushy like some of the local brands. I love this recipe with the orzo. I also know that it is traditional to use orzo in this type of preparation, at least with the many local greek restaurants in my area. I also use tin Italian San Marzano tomatoes in winter when I can't get good fresh ones. Just before serving I grate Greek Kefalotyri cheese on top of pilaf in the serving dish. My husband loves this.
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