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.