One pot orzo with tomato sauce & calamari
- 2-3 tablespoons olive oil
- 3-4 garlic cloves minced
- 400g chopped tomatoes in tin
- ½ cup basil leaves chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon carob syrup or agave + ½ tablespoon honey
- 1 tablespoon onion powder
- 250g medium entire wheat orzo
- 1kg calamari rings ( 500gr chopped in 3 cm pieces and 500gr in rings)
- Salt pepper
- 2 cups very hot water
- 2-3 tablespoons basil leaves
- 1 tablespoon oregano
- 3-4 tablespoons olive oil
- Heat the olive oil in a large cooking pot above medium-high heat.
- Include the minced garlic and cook dinner for a minute stirring with a picket spoon. Add the chopped tomatoes from the tin and stir. Add fifty percent of the chopped basil, vinegar, carob, honey, onion powder & stir.
- Include calamari pieces and rings, stir and prepare dinner for 2-3 minutes.
- Decrease heat to medium. Stir in the orzo and cook dinner for a moment, stirring occasionally.
- Pour in the warm drinking water minor by tiny stirring continuously with a wooden spoon. The orzo will take in it quickly. It usually takes about 15 minutes for the orzo to prepare dinner this way and become al dente. Not far too soft when you bite it. Include the relaxation of the chopped basil leaves.
- So, as soon as you have stirred in all the drinking water and the orzo has cooked to al dente, get the pot off the heat and let stand for a several minutes. The more orzo sits the much more it absorbs the sauce so really don’t be concerned if the sauce will not glance as thick. It will get there even if it can be taken off from the heat.
- Serve orzo with a good deal of freshly ground pepper, drizzle with olive oil on best with basil leaves.
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