Orzo with Beef and Mushrooms, also known as Etli Arpa Şehriye Pilavı can be served by itself or with a simple salad and some crusty bread. Orzo is a pasta resembling the shape of a barley grain, hence the Turkish name ‘arpa’ meaning barley.
It is also known as risoni in Italian and arpa şehriye in Turkish.
This is a handy recipe for a quick and tasty meal.
- 100g minced beef
- 2 Tbsp vege oil
- 8 medium sized mushrooms, sliced
- 1 medium sized onion, chopped
- 3 - 5 green peppers, seeded and chopped
- 2 med tomatoes or 10 cherry tomatoes, chopped
- 1½ cups Orzo / Risoni / Arpa Şehriye
- 3 cups beef stock,
- ½ tsp black pepper, optional
- ½ tsp salt
- 1 - 2 tsp pul biber (optional)
- Heat the oil and add the minced beef, breaking it up and stirring it for a few minutes until it browns. Let the juices boil away.
- Add the mushrooms, onion and peppers and cook until they soften and go slightly transparent. Around 5 minutes on a medium heat.
- Add the pasta along with the beef stock. Mix through.
- Add the tomatoes, salt and pepper and pul biber if using. Mix Again
- Turn the heat up high, let it come to a boil then turn it down to a simmer for 10 minutes, keeping the lid on.
- After 10 minutes, turn off the heat but do not remove the lid for another 10 minutes until all the moisture has been completely absorbed. If you wish, you may place a double layer of kitchen roll on top of the pan by quickly lifting the lid and then replacing the lid with the paper in place. This is to soak up any remaining moisture and is very good when making rice, however I have found when making this, that if you stick to the 2:1 ratio of water to pasta, it absorbs perfectly by itself.