Krithariaki - Cypriot Orzo

INGREDIENTS
1 brown onion, diced
2 ripe tomatoes, blitzed or chopped
½ teaspoon tomato paste
1 cup kritharaki/orzo
2 cups boiling water (use the same cup)
1 chicken or veg stock cube

METHOD
1. Fry your onion in some olive oil on a medium heat until translucent and soft. Add tomato paste and cook for 3-4 minutes then add the fresh tomatoes on a medium-high heat. Cook until the water from the tomatoes has evaporated.

2. Add the kritaraki and stir. Carefully pour the boiling water and stock, and simmer until all the liquid has been soaked up. Stir occasionally as it does tend to stick.

3. As it starts to thicken, turn the heat down to low and stir gently.
Once all of the liquid has been absorbed, turn the heat off and stick the lid on. Let it sit for 5 mins, gently stir then leave for another 5. Serve with grated halloumi and dried mint