THREE-PEPPER ORZO
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil over medium heat. Add pasta and salt, to taste, and cook to al dente. Drain.
- Add the red peppers to a small sheet pan and char to blacken evenly all over under the broiler. This also can be done over an open gas flame. Put them in a bowl and cover with plastic wrap to cool. Peel and seed the peppers, then chop and add them to a food processor. Add the stock and process to puree.
- Heat about 1/4 cup extra-virgin olive oil in saute pan over medium heat, and add the garlic and green peppers. Cook for 3 to 4 minutes then stir in the puree. Add the drained orzo and season with salt and pepper, to taste. Stir in the pepperoncini and some juice and toss to coat. Transfer to a serving bowl and serve.
ORZO, PEA, AND PEPPER SALAD
Can be made up to 2 days in advance and travels well, making this a great picnic recipe. From the Mayo Clinic Williams-Sonoma Cookbook.
Provided by cookiecutter _
Categories Peppers
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl whisk together vinegar, water, olive oil, mustard, garlic, and pepper until well blended. Stir in green onions and bell pepper.
- Fill a large pot 3/4 full of water and bring to a boil. Add pasta and cook 6 minutes. Add peas and cook until pasta is al dente and peas are tender-crisp (2 - 3 minutes). Drain.
- Add orzo and peas to the large bowl and toss gently to combine and coat evenly.
- Cool to room temperature, stirring occasionally.
Nutrition Facts : Calories 217.1, Fat 2.4, SaturatedFat 0.4, Sodium 45, Carbohydrate 40.8, Fiber 3.2, Sugar 3.2, Protein 7.9
RAINBOW ORZO SALAD
This small, rice-like pasta is ideal for bulking out nutritious salads. This version is made with roasted vegetables, cheese and basil
Provided by Good Food team
Categories Lunch
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the peppers and onion in a roasting tin and drizzle with half the oil. Roast for 20 mins, adding the tomatoes for the final 5 mins. Leave to cool.
- Cook the orzo following pack instructions, then run under cold water to cool before draining thoroughly. Toss with the vegetables, the remaining oil, the feta and basil. Will keep in the fridge for a few days.
Nutrition Facts : Calories 422 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 30 grams sugar, Fiber 9 grams fiber, Protein 13 grams protein, Sodium 1 milligram of sodium
ORZO SALAD WITH PEPPERS AND FETA
Piperade, a classic Basque dish of stewed peppers, onions and tomatoes, becomes a flavorful sauce for this pasta. Colorful bell peppers simmer in olive oil and aromatics until meltingly soft, and juicy tomatoes simmer alongside until they burst, lending both tangy and sweet notes. Briny feta adds salty bites to complement the sweet pepper sauce, but tart aged goat cheese makes a good alternative. This side is even better at room temperature, making it the perfect make-ahead dish for summer picnics or potlucks.
Provided by Kay Chun
Categories dinner, easy, lunch, pastas, salads and dressings, main course, side dish
Time 30m
Yield 4 to 6 servings (about 10 cups)
Number Of Ingredients 11
Steps:
- Cook orzo in a large pot of salted boiling water according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta, pressing out excess liquid. Spread out on a baking sheet to cool.
- Meanwhile, in a large skillet, heat oil over medium. Add onion, bell peppers and thyme, and season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes. Stir in garlic until fragrant, about 1 minute. Add tomato and cook, stirring occasionally, until broken down and juices release, about 8 minutes.
- Add the reserved pasta water and stir to scrape up any browned bits at the bottom of the skillet. Transfer vegetable mixture to a large bowl to cool slightly to lukewarm, about 5 minutes, stirring occasionally to speed up the cooling process. Discard thyme sprig.
- Add cooled orzo, lemon juice, basil and cheese. Season to taste with salt and pepper. Mix well, then transfer to a large serving bowl or platter. Garnish with more basil.
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