I make my Greek grandmother's 20-minute orzo recipe whenever I feel lazy and it's the perfect summer dish

Chloe PantaziJun 9, 2023, 01:52 IST

My yiayia Chloé has taught me a lot, including how to make kritharaki.Courtesy of Alice the Camera / Chloé Pantazi-Wolber/Insider

My yiayia has been making kritharaki, a Greek tomato-orzo dish, for as long as I can remember.
The no-frills recipe requires just a few ingredients and steps, and is a crowd-pleaser every time.

My yiayia has been making kritharaki, a Greek tomato-orzo dish, for as long as I can remember.

One of my earliest memories is eating a bowl of it while watching "Sesame Street." It was one of the few foods I'd go back to for seconds. And at 33, I'll still go back for another serving.

I'm not the only one. Kritharaki is popular in Greece and Cyprus, where I spent summers growing up visiting my grandparents, and can be made many different ways — including, of course, with meat.

But the no-frills version is all I need when I'm craving a taste of Cyprus, and even better, it's ready in 20 minutes.

Growing up, my mum and yiayia taught me how to make many Greek-Cypriot dishes. Now we live in three different countries, when I'm particularly missing them I head straight to the kitchen.

My yiayia (left) and mum (right) have taught me a lot.Courtesy of Alice the Camera

Growing up, my mum and yiayia taught me how to make many Greek-Cypriot dishes. Now we live in three different countries, when I'm particularly missing them I head straight to the kitchen.

My favorite dish they've taught me to make is kritharaki. The no-frills tomato orzo is popular in Cyprus and Greece, and is the kind of meal you'll go back to for seconds.

It makes for perfect leftovers.Chloé Pantazi-Wolber

My favorite dish they've taught me to make is kritharaki. The no-frills tomato orzo is popular in Cyprus and Greece, and is the kind of meal you'll go back to for seconds.

You only need a handful of ingredients for this recipe, but don't bother measuring out the olive oil or salt. I like to make enough for about six full servings so I'll have leftovers.

The ingredients you'll need, plus salt if you'd like more.Chloé Pantazi-Wolber

You only need a handful of ingredients for this recipe, but don't bother measuring out the olive oil or salt. I like to make enough for about six full servings so I'll have leftovers.

First, heat your olive oil in a deep pan on medium-high heat. Pour as much oil as it takes to cover the bottom of the pan.

If it feels like too much, you're probably doing it right.Chloé Pantazi-Wolber

Pour in the orzo and stir to coat it in the olive oil. This should take less than a minute.

The orzo should be glossy, but not swimming in oil.Chloé Pantazi-Wolber/Insider

Then, throw your tinned tomatoes into the pan. Don't throw out the empty can — you'll need it in just a second.

The pan should make a sizzling sound at this point.Chloé Pantazi-Wolber

Fill up the can with water and dump it into the pan, then do it one more time.

No utensils required for this bit.Chloé Pantazi-Wolber

Add chicken stock and some salt to the pan, stir it in, and bring to a boil. Then simmer and set a 12-minute timer. Then, stir at regular intervals.

It should go without saying, there's a lot of sodium in this dish.Chloé Pantazi-Wolber

At 12 minutes, if the pasta is al dente, give it another three to five minutes to cook, covered over low heat. When it's ready, the water should have absorbed and a fork will break through a piece of orzo.

Trust me, you don't want this al dente.Chloé Pantazi-Wolber

At 12 minutes, if the pasta is al dente, give it another three to five minutes to cook, covered over low heat. When it's ready, the water should have absorbed and a fork will break through a piece of orzo.

Turn off the heat, and serve! Eat it any way you like.

I like to eat it for leftovers days after.Chloé Pantazi-Wolber

It's become the star of my easy weeknight dinners and makes perfect leftovers. And it transports me back to the summers of my childhood in Cyprus.

Without a doubt, kritharaki is the star of this plate.Chloé Pantazi-Wolber

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I make my Greek grandmother's 20-minute orzo recipe whenever I feel lazy and it's the perfect summer dish

Growing up, my mum and yiayia taught me how to make many Greek-Cypriot dishes. Now we live in three different countries, when I'm particularly missing them I head straight to the kitchen.

My favorite dish they've taught me to make is kritharaki. The no-frills tomato orzo is popular in Cyprus and Greece, and is the kind of meal you'll go back to for seconds.

You only need a handful of ingredients for this recipe, but don't bother measuring out the olive oil or salt. I like to make enough for about six full servings so I'll have leftovers.

First, heat your olive oil in a deep pan on medium-high heat. Pour as much oil as it takes to cover the bottom of the pan.

Pour in the orzo and stir to coat it in the olive oil. This should take less than a minute.

Then, throw your tinned tomatoes into the pan. Don't throw out the empty can — you'll need it in just a second.

Fill up the can with water and dump it into the pan, then do it one more time.

Add chicken stock and some salt to the pan, stir it in, and bring to a boil. Then simmer and set a 12-minute timer. Then, stir at regular intervals.

At 12 minutes, if the pasta is al dente, give it another three to five minutes to cook, covered over low heat. When it's ready, the water should have absorbed and a fork will break through a piece of orzo.

Turn off the heat, and serve! Eat it any way you like.

It's become the star of my easy weeknight dinners and makes perfect leftovers. And it transports me back to the summers of my childhood in Cyprus.