Greek Atzem Pilaf

This is another traditional recipe from the Greeks of Asia Minor. A very rich and tasty dish which you can find in two versions. This one with rice and orzo and the other with the combination of rice/angel hair. The secret in this recipe is the good quality of butter. In many cases this rice pilau accompanies meat bites (usually lamb) braised in tomato sauce

Ingredients (for 4-6 people):
1 cup of orzo pasta
2 cups of risotto rice (usually the "bonnet" type)
5 1/2 cups of water
2-3 tbsp of butter
1/2 tsp ground cinnamon
salt
pepper

Method:
In a wide saucepan put the butter and melt in medium-high heat.

Add the orzo pasta and stir constantly with a wooden spoon until it gets a light brown colour.

Add the water, the salt and the pepper and cover with the lid. When it comes to the boil add the rice and turn the heat to medium.

Keep the saucepan semi-covered and let the pilaf to boil gently, stirring 2-3 times in between, until it is cooked through and it has absorbed all the water.

When it is ready, take off the heat and uncover. Put a kitchen towel on the opening of the saucepan and let the steam to evaporate into the cloth. In between, using a fork, stir gently the pilaf to fluff it up.

Serve while it is still warm sprinkling on top with some cinnamon.