By Maria Panayi
- ½ kilo pork
- 6 tablespoons olive oil
- 1-2 fresh chopped onions
- 1 clove of finely chopped garlic
- 2 red peppers cut into squares
- 5 medium mushrooms cut thin
- ½ cup dry white wine
- 1 pack (500g) orzo
- 3/4 cup concentrated tomato juice
- 2 vegetable cube vegetable broths
- 1 piece (250g) feta cheese
- Fresh basil finely chopped
- Salt and pepper
Ask your butcher to cut the pork in small cubes.
Preheat the oven to 180 ° C.
In a pan, pour 4 tablespoons of olive oil and then put the pork in.
Add very little water until the pork gets warm.
With a pruning ladle, remove the pork and leave it in a glass dish.
Put the onion and garlic in the saucepan and sauté. Add the peppers and mushrooms.
When they wither, add the cube of vegetable broth and quench with the wine.
Next, pour the tomato juice and boil the food until the sauce becomes tight.
Add a little fresh basil, salt and pepper and then pour the pork into the pan and stir.
At the same time, add 2 tablespoons of olive oil in a medium pot and cook the orzo to get some color.
Next, add plenty of water and the vegetable cube and boil the orzo until it becomes soft.
Then, pour it into a strainer over a bowl and keep the broth.
In a fireproof pan, put the pork and the orzo and stir well to mix the ingredients.
Cut the feta into cubes and add it to the food gently stirring with a spoon to avoid dissolving it.
Bake the food in the oven for about half an hour.
If necessary, add 1 cup of broth.