2 cups of orzo
1 tea glass of canned corn
2 cloves of garlic
3 table spoons of Ekiz olive oil
3 cups of hot water
1 tea spoon of cinnamon
1 coffee spoon of granulated sugar and salt
Peel and mince onion and garlic. Melt Ekiz olive oil on heat, add the minced onion and garlic and fry those. Add the carrots and continue to fry for a couple of minutes. Strain the carrots by means of a wire mesh strainer. Add the orzo into the hot water and bring to boil by continuously stirring. Cook the orzo over low heat until all the water is absorbed. After removing the cooking pan, season the pilaf with Ekiz olive oil. Blend with the cooked carrots and some canned corn. Serve hot. Bon appetite!