Risoni, or orzo, is a pasta resembling rice in shape and size. Stir regularly while cooking, as it absorbs all the liquid and flavour in the pan.

Creamy Tuscan chicken risoni 

Serves 4-6 

Ingredients

Glug of oil
6-8 chicken pieces on the bone
Salt and milled pepper
1 batch leek and mushroom sofrito
1 large packet (100g) tomato paste
120g sun-dried tomatoes in oil, sliced
1 can (400g) chopped and peeled tomatoes
2 cups (360g) risoni
2 cups chicken stock
1 cup milk or cream
Basil, for serving 

Method

1. Heat oil in a large skillet.
2. Season chicken and fry, browning on both sides, for about 8 minutes. (Work in batches to avoid over- crowding the pan.) Set aside.
3. Add sofrito, tomato paste and sun-dried tomatoes and fry for 3 minutes until tomato paste turns sticky.
4. Add in canned tomatoes, risoni, stock and cream (or milk) and stir to distribute evenly. Return chicken to skillet, gently placing chicken on top of risoni.
5. Cover and simmer for 23-25 minutes, stirring every 5 minutes to avoid catching. Top up with stock or water if mixture becomes too dry before chicken is cooked through.
6. Serve with basil and a drizzle of sun-dried tomato oil.

Good idea 
Swap chicken pieces for 4 chicken breast fillets. Remove once cooked, shred and stir into rice. It makes for easier eating and ensures there’s chicken with every bite. 

Recipe & styling: Liezl Vermeulen
Photography by: Zhann Solomons
Text courtesy of MyKitchen magazine

Also read: Southern chicken biscuit sandwich 

The post Creamy Tuscan chicken risoni  appeared first on MyKitchen.

These may look like regular beef shish kebabs, but they definitely aren’t! This MK version is flavoured with peanut butter, cumin and coriander!

SERVES 8 // COOK TIME ± 40 min

INGREDIENTS
For the kebabs
500 g mince
1 onion, peeled and finely diced
2 tbsp peanut butter
2 slices stale white bread, grated
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground ginger
½ tsp paprika
Salt and pepper
Olive oil, to baste
For the pasta salad
250 g orzo, cooked according to packet instructions
1 cucumber, sliced
2 tomatoes, cut into wedges
1 onion, finely sliced
180 g black olives, drained
¼ cup mint
Juice and zest of 1 lemon
2 tbsp olive oil
Salt and pepper
Flatbread, to serve

METHOD
For the kebabs
1. Combine all of the kebab ingredients, except for the oil, in a bowl. Using wet hands, roll into 8 equal-sized balls, and then form the balls into 8 sausage shapes.
2. If using wooden skewers, soak in water for 10 minutes first to prevent them burning. Spear each sausage with a skewer and set aside.
3. Grill the kebabs in a griddle pan over medium heat for 10 minutes, turning regularly and brushing with oil, until browned and cooked through.
For the pasta salad
1. Arrange the orzo, cucumber, tomatoes, onion, olives and mint on a platter.
2. Drizzle with lemon juice and oil and season with salt, pepper and lemon zest.
3. Serve the kebabs with the pasta salad and flatbread.

This classic Portuguese favourite peri-peri espetadas is made easy with Jan Braai’s lip-smacking recipe.

The post Best ever beef shish kebabs! appeared first on MyKitchen.

This Mexican bean orzo recipe is the perfect dish to make on a chilly evening. It’s warm, comforting, AND you likely already have most of the ingredients!

SERVES 4–6 // COOK TIME  30 min

INGREDIENTS
2 onions, diced
2 garlic cloves, crushed
2 cups baby tomatoes
15 g parsley, chopped
1 L vegetable stock
300 g orzo
400 g tin kidney beans Cheddar, grated

METHOD
1. Heat some vegetable oil and fry the onions and garlic until translucent.
2. Add the baby tomatoes and chopped parsley, and cook for 3–4 minutes, until the tomatoes begin to soften.
3. Add stock and bring to the boil. Add pasta and cook for 5 minutes.
4. Add beans and cook for 5 minutes, until they are heated through and pasta is al dente.
5. For a fancy garnish, fry teaspoons of grated Cheddar in a non-stick pan until crispy.

Did you know: Orzo is is actually a form of short-cut pasta, it’s only shaped like a large grain of rice.

Recipes & styling: Amerae Vercueil
Photography: Samantha Pinto

For another Mexican style dish try our Mexican pulled chicken on brinjal steaks recipe, its low carb but still packing all the flavour!

The post Mexican bean orzo appeared first on MyKitchen.

Dinner can literally be ready in 15 minutes with this tuna and pea pasta. We used orzo, those small little pieces of pasta shaped rice because it has the most amazing texture for a dish such as this. All you have to do is throw it all together.

SERVES 4 // COOKING TIME 15 mins

INGREDIENTS
250g frozen peas
250g orzo, cooked according to packet instructions
2 × 170g tin tuna, drained
Juice and zest of 1 lemon, plus wedges to serve
2 tbsp olive oil
Salt and black pepper
Mint, to garnish

METHOD
1. Pour a kettle of boiled water over the peas, leave to stand for 5 minutes, then drain.
2. Place the orzo, tuna, peas, lemon zest and juice, and 2 tbsp olive oil in a bowl. Gently toss to mix, taking care not to break up the tuna too much.
3. Season, garnish with mint and serve with lemon wedges.

The post Tuna and pea pasta appeared first on MyKitchen.