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Kritharoto with beetroot, cherry tomatoes and feta cheese


Cooking time


Preparation time





  • 400 g Organic Whole Wheat Emmer-Farro Orzo, HELIOS

  • 1 onion

  • 50 ml olive oil

  • 1 litre vegetable stock

  • 1 kg of worms

  • 40 g butter

  • 50 g gruyere

  • 100 g cherry tomatoes

  • 150 g feta cheese

  • ½ lemon juice

  • Salt, pepper


Peel the onion and cut it into medium cubes. Clean, wash and dry the bulbs. Separate the leaves and chop them finely.

In a large non-stick pan, heat the olive oil. Add the onion, season with salt and pepper and sauté for 2-3 minutes. Add the kritharaki and continue to sauté until the grains are shiny. Add half of the vegetable stock, stir and let it be absorbed by the kritharaki.

Add the dumplings, the rest of the stock and stir until it becomes mushy. Add the butter, grated gruyere and the cherry tomatoes cut in half. Shake the pan for 1-2 minutes until all the ingredients are combined.


Add the feta cheese, lemon juice and adjust the salt and pepper.

Stir gently and serve immediately.

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