Manéstra is a comforting and traditional Greek dish, often likened to risotto but made with orzo pasta instead of rice.

It’s a simple, hearty meal featuring orzo cooked in a rich tomato sauce with garlic, onion, and herbs.

Often, it’s served as a side dish or can be enjoyed on its own with a sprinkle of feta cheese or grated kefalotyri.

Some variations include adding meat, such as chicken or beef, to make it a more substantial main course. This humble dish highlights the rustic flavors of Greek cuisine.

Crockery & ingredients love using—find them all here:My Mediterranean Greek Pantry

1 cup orzo (manestra)

3 tbsp olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

1 can (14 oz) crushed tomatoes or tomato sauce

1 tbsp tomato paste

1 tsp dried oregano

1 tsp dried basil (optional)

4 cups vegetable or chicken broth

1 bay leaf

Salt and pepper to taste

Fresh mint, chopped (for garnish)

Grated kefalotyri or Parmesan cheese (optional)

Directions

Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the tomato paste, crushed tomatoes, oregano, and basil (if using).

Let it simmer for 2-3 minutes to develop the flavor.

Pour in the vegetable or chicken broth and add the bay leaf. Stir well and bring the mixture to a boil.

Add the orzo to the pot and reduce the heat to medium-low. Cook, stirring occasionally, for about 15-20 minutes or until the orzo is tender and the sauce has thickened.

If the sauce thickens too much, you can add a little more broth or water.

Taste the manestra and season with salt and pepper to your preference. Remove the bay leaf before serving.

Garnish with freshly chopped basil, optional, and, if desired, sprinkle some grated kefalotyri or Parmesan cheese on top.

Manestra can be served on its own as a simple meal or as a side dish to accompany meats like lamb or chicken. Enjoy!