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Toasted Orzo in Tomato Broth
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Ingredients
- Orzo pasta½ kg
- Medium onion and tomatoes1 onion and ¼ kg tomatoes
- broth4 cups
- Salt and pepperto taste
- ghee or oil2 tbsp
- Raisinsa small amount
Allergens (inferred from ingredient names): cereals_gluten, milk
Nutrition per serving (modelled estimate, not measured): kcal 520, protein 16, fat 9, carbs 94, fiber 5, sugar 7
Original steps
- Heat the ghee or oil in a pot and sauté the orzo until it turns golden brown.
- Blend the onion and tomatoes in a blender; tomato paste can be used as a substitute for the fresh tomatoes.
- Add the cups of broth (or water seasoned with salt and pepper, while doubling the amount of ghee or oil) to the onion and tomato mixture in a separate pot and bring to a boil.
- Pour the tomato broth over the orzo and stir well, then reduce the heat; once the liquid is absorbed, lower the heat further until cooked through.
- After serving the orzo in a dish, garnish it with raisins toasted in ghee.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking