Pastina
Pastina with Pasta Melone “Peponaki” or Pasta “Soussamaki” ELENA
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Ingredients:
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454gr (1lb / 16 oz) Pasta Melone “Peponaki” or “Soussamaki” ELENA
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250gr (8.82 oz) pleurotus (oyster) mushrooms, chopped
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4 tbsp extra virgin olive oil
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Salt
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Freshly ground pepper
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Directions:
Sauté mushrooms in olive oil and leave aside.
Cook “peponaki” or “soussamaki” in some boiling water with no salt until soup has thickened.
Add the mushrooms, olive oil, salt and pepper.
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Serve pastina hot and enjoy!
Salad
Salad with Orzo ELENA and broccoli
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Ingredients:
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454gr (1lb / 16 oz) Orzo ELENA
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2 lt chicken broth
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600gr (1.52 lb / 21.16 oz) broccoli
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2 large tomatoes, diced
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4 tbsp olive oil
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Salt
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Freshly ground pepper
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Chopped parsley for sprinkling
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Directions:
Boil chicken broth and add Orzo ELENA to cook. If necessary, add some more boiling water. Serve in a large salad bowl and leave aside.
Use a small knife to cut broccoli into small florets and wash them in cold water. In a saucepan with salted boiling water, cook broccoli for 7-8 minutes. When ready, drain and pour cold water on it to stop cooking process and retain the vivid green color. Drain well.
Add broccoli to orzo and mix with tomatoes. Add olive oil, salt, pepper and stir well. Sprinkle with parsley.
Serve the delicious, healthy Orzo salad in individual bowls or in a platter in the center of the table.
Cold Salad
Salad with Orzo ELENA and broccoli
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Ingredients:
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454gr (1lb / 16 oz) Orzo ELENA
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2 lt chicken broth
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600gr (1.52 lb / 21.16 oz) broccoli
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2 large tomatoes, diced
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4 tbsp olive oil
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Salt
-
Freshly ground pepper
-
Chopped parsley for sprinkling
​
Directions:
Boil chicken broth and add Orzo ELENA to cook. If necessary, add some more boiling water. Serve in a large salad bowl and leave aside.
Use a small knife to cut broccoli into small florets and wash them in cold water. In a saucepan with salted boiling water, cook broccoli for 7-8 minutes. When ready, drain and pour cold water on it to stop cooking process and retain the vivid green color. Drain well.
Add broccoli to orzo and mix with tomatoes. Add olive oil, salt, pepper and stir well. Sprinkle with parsley.
Serve the delicious, healthy Orzo salad in individual bowls or in a platter in the center of the table.