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Recipes with
Whole Wheat Kritharaki

Kritharoto with cuttlefish and fennel


Cooking time


Preparation time




For the kritharaki (orzo)

  • 400 g whole wheat kritharaki (orzo), HELIOS

  • 2 tbsp olive oil

  • 1 dry onion, finely chopped

  • 3 spring onions, finely chopped

  • 100 g cherry tomatoes, cut in half

  • 1 fennel, thinly sliced

  • 2 sprigs of celery with leaves, finely chopped

  • a little grated nutmeg

  • salt, freshly ground pepper

  • ½ bunch of fennel, finely chopped

  • salt, pepper

For the broth

  • 1 kg of cuttlefish, gutted

  • 2,000 ml of water

  • 50 ml olive oil

  • 1 teaspoon of fennel seeds

  • 1 tbsp black pepper, finely ground

  • ½ teaspoon nutmeg, powder


Broth: Ground the spices in a grinding bowl. Pour the olive oil in a wide pot and let it heat up. Add the grinded spices and leave them for 1 minute to release their aromas. Cut the cuttlefish into small pieces and add them to the pot. Stir for 2 minutes and add the water.

Let the water of the mix boil and then lower the heat and let simmer for 40 minutes. With a slotted spoon, remove the cuttlefish, transfer them to a platter and let the broth simmer, over very low heat, so that it barely bubbles (we will use it in the orzo).


Kritharaki (orzo): In a wide and shallow pot, heat the olive oil over medium heat. Add the dried onion, the spring onions, the fennel and celery, season with salt and pepper and sauté for 3-4 minutes, until they get soft. Add the kritharaki and sauté for 2 minutes, stirring frequently with a wooden spoon, until its grains shine. Add the cherry tomatoes and start pouring in the broth with a wooden spoon. Stir frequently, always over low to medium heat, until the liquid is absorbed by the kritharaki.

Continue the process, by gradually adding the cuttlefish broth in small portions, making sure to pour each portion when the previous one has been absorbed. The kritharaki stew will be ready in about 20 - 25 minutes, when it is nicely thickened.

About 5 minutes before removing from the heat, add salt, pepper and the cherry tomatoes. Stir gently and sprinkle with the chopped fennel.

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