Giouvets (Orzo) with Fresh Vegetables
6-8 servings
1/2 cup plus 2 tbsp. extra virgin Greek olive oil
2 large onions, coarsely chopped
1 celery stalk
1 fennel bulb, trimmed and coarsely chopped
½ tsp. cinnamon
4 large carrots, cut into ¼ inch cubes
6 cups water
1 lb./450 g orzo
1 cup chopped, canned tomatoes
2 bay leaves
2-3 sprigs fresh oregano
8 fresh basil leaves, julienned
Salt and freshly ground black pepper
½ tsp/ grated orange zest
1 ½ lbs./650 g zucchini, trimmed and cut into ¼-inch cubes
2 garlic cloves, finely chopped
2 tbsp. balsamic vinegar
½ - 1 cup Greek feta, crumbled
1. In a large, nonstick frying pan over medium heat, warm 4 tbsp. olive oil. Add the onion, celery, and fennel. Cook, stirring, for about 8 minutes, until soft. Add the cinnamon and stir for a minute or two. Remove the vegetables from the frying pan with a slotted spoon and set aside. Wipe the skillet clean.
