Fall Vegetable And Orzo Casserole Food

FALL VEGETABLE AND ORZO CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• In a medium bowl, mix together panko, 2 tablespoons olive oil, and parsley; season with salt and pepper. Set aside.
• Divide butternut squash between two baking sheets, spreading in an even layer. Drizzle each baking sheet with 2 tablespoons olive oil; season with salt and pepper. Transfer to oven and roast until tender, 12 to 15 minutes. Transfer to a large bowl.
• Meanwhile, bring a large pot of salted water to a boil. Add orzo and cook for 5 minutes; drain and transfer to bowl with squash.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add fennel and cook, stirring occasionally, until soft and translucent, about 5 minutes. Transfer fennel to bowl with squash and orzo.
• Return skillet to medium heat and add onions. Cook, stirring occasionally, until soft and caramelized, 8 to 10 minutes. Stir in tomatoes, garlic, and 1 cup water; let simmer until tomatoes begin to soften, 5 to 8 minutes. Transfer onion mixture to bowl with orzo, squash, and fennel. Fold in sage and season with salt and pepper.
• Transfer orzo mixture to a 3-quart baking dish; cover with parchment paper-lined aluminum foil. Transfer to oven and bake for 15 minutes; uncover and sprinkle top with panko mixture. Return baking dish to oven and bake, uncovered, until panko is toasted, about 10 minutes more. Drizzle with remaining 2 tablespoons olive oil and serve.

ORZO WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
• Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
• For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

BAKED ORZO AND VEGETABLES

Steps:

• Heat oven to 350°F. Grease 3-quart casserole.
• Mix all ingredients; spoon into casserole. Bake uncovered about 30 minutes or until golden brown.

VEGETABLE ORZO

Steps:

• Bring a large pot of lightly salted water to boil. Add orzo, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
• Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic, and carrot, and cook for 2 minutes. Stir in zucchini, and cook for 2 minutes more. Pour in 1 tablespoon balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon juice.

ORZO VEGETABLE CASSEROLE WITH CRUMB TOPPING

Steps:

• Cook the orzo according to package instructions, cool.
• Slice the eggplant into 1/2" slices, salt both sides and place on paper towels, cover with paper towel allowing the slices to drain for 1 hour. Pat dry with fresh paper towels, set aside.
• In a lightly greased 9 x 13 x 3" casserole dish.
• Mix together the orzo, tomatoes, pepper, green beans, onion and garlic season with salt & pepper.
• Pour into the casserole dish top with eggplant slices.
• Place in 375F oven uncovered for 45 minutes.
• Meanwhile break the crustless bread slices into crumbs.
• Melt butter/margarine in a skillet, mix in crumbs, do not brown them, remove and mix in the Parmesan and parsley.
• Remove casserole from oven, sprinkle the crumb mixture on top and return to oven bake a further 15 minutes or until the crumbs are golden.

VEGETABLE ORZO

Steps:

• Cook orzo in chicken broth until tender (add water if necessary).
• Sauté the the vegetables in butter until tender adding the garlic near the end to prevent burning.
• This is where I usually add a little salt and fresh cracked pepper.
• Drain the orzo and combine with the cooked vegetables and add the chopped parsley.
• The heat of the other ingredients will wilt the parsley.
• Stir in the juice of the 1/2 lemon and olive oil if desired.
• Serve with grated Parmesan.
• Enjoy.