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7
Nov
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Autumn Manestra |
Isn’t it funny, that according to my friend Elly, I have now made manestra twice – yet neither are the traditional Greek variety? Apparently, any time you saute some meat, and add orzo to cook in the same pan, you are making manestra. The only thing I didn’t do was braise the meat long enough to really tenderize it, but it still came out pretty good. This was another creation based upon the autumn harvest orzo I received from Elly and Joelen. I love this stuff!
For this dish, I began by sauteing some onions and garlic, then adding cubed sirloin tip and browning the pieces on all sides. I then added mushrooms and cooked for a few more minutes, and deglazed with a dash of sherry. I seasoned with salt, pepper, and some fresh thyme. Finally, I added the orzo and broth. I brought this to a boil then simmered until the orzo was cooked, adding a little bit more broth when necessary. We enjoyed this with roasted pumpkin glazed with a maple fig vinaigrette (bottled salad dressing) and fresh rosemary.
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
Katie — November 8, 2007 @ 3:12 pm
Braising anything makes it amazing and with the orzo dish it is even better!
Elly — November 8, 2007 @ 3:24 pm
Mmmm this looks SO good. I am definitely going to make beef the next time I use the autumn harvest risotto.
Rachael — November 13, 2007 @ 3:37 pm
Cara! Your food is so sophisticated, I am just swooning.I have never heard of manestra, but I have to put it on my to make list!