In a large pot, sauté the onion in the olive oil, over medium heat until the onion is soft and translucent, approximately 5 minutes.
1/2 yellow onion, chopped, 1/3 cup olive oil
Add the trahana to the pot, and mix well, coating the grains with oil.
1 ¼ cup sour trahana
Add the tomato juice and water and bring to a boil, stirring very often. Once you have reached a boil, reduce heat to medium low and continue to cook, stirring very frequently, until the trahana is tender, approximately 45 minutes. If your trahana appears too thick, add more water, 1/4 cup (60 ml) at a time.
3/4 cup tomato sauce or juice, 6 cups water
Add salt, mix well and serve.
1 teaspoon salt
Enjoy!