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.
BAKED ORZO WITH TOMATOES, ROASTED PEPPERS AND ZUCCHINI
Orzo is a type of pasta that looks like rice. It's popular in Greece, where it is baked in casseroles like this one. If you like comforting dishes like macaroni and cheese, you'll like this.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course, side dish
Time 1h
Yield Serves six
Number Of Ingredients 9
Steps:
- Bring a large pot of generously salted water to a boil, and add the orzo. Cook eight minutes, or until it is cooked through but still firm to the bite. Drain and transfer to a large bowl. Toss with the diced roasted pepper and 1 tablespoon of the olive oil.
- Preheat the oven to 375 degrees. Oil a 2-quart baking dish. Heat another tablespoon of olive oil over medium-high heat in a large, wide skillet. Add the zucchini and cook - stirring and turning over the slices, or tossing them in the pan - until just cooked through and lightly colored, about five minutes. Scrape into the bowl with the orzo.
- Return the pan to the heat, add the final tablespoon of oil and the garlic. Cook just until fragrant, 20 to 30 seconds, and add the tomatoes and salt to taste. Cook, stirring from time to time, until the tomatoes have cooked down slightly and smell fragrant. Taste and adjust seasoning. Scrape into the bowl with the orzo, add the Parmesan or goat cheese, and mix everything together. Add freshly ground pepper to taste, and adjust salt. Transfer to the baking dish.
- Bake 30 to 40 minutes, until the top is just beginning to color. Serve hot or warm.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 10 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 478 milligrams, Sugar 5 grams
ORZO SALAD WITH FETA, OLIVES AND BELL PEPPERS
An easy Orzo Salad with Feta recipe with Olives and Bell Peppers
Categories Salad Cheese Olive Pasta Pepper Super Bowl Fall Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 15
Steps:
- Cook orzo in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Transfer to large bowl. Toss with 2 tablespoons olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green onions and capers.
- Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. Gradually whisk in remaining 1/2 cup olive oil. Season dressing to taste with salt and pepper.
- Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
- Garnish salad with pine nuts; serve.
BAKED TOMATO & MOZZARELLA ORZO
Combine red peppers, tomato, orzo and olives in a casserole dish to make this easy vegetarian one pot. The bubbling mozzarella topping is particularly special
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the orzo into a medium casserole dish, then stir in the oil, red peppers, olives, chilli flakes and dried oregano. Tip in the chopped tomatoes, then refill the can halfway with water and pour that in too. Give everything a good mix, season, then cover and bake for 20 mins until the pasta is almost cooked. Take it out of the oven and give the orzo a stir. Remove the foil and return to the oven for a further 5 mins.
- Heat the grill to high. Take the orzo out of the oven and tear the mozzarella over the top, then grill until melted and bubbling. Serve with salad on the side, if you like.
Nutrition Facts : Calories 392 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium
ORZO WITH ROASTED PEPPERS AND GOAT CHEESE
I found this on wolfgangpuck.com and then while making it changed it around a little. It is delish and a little time consuming but that is why it is wise to double the recipe. This can be used as a side or a main dish. I didn't include cooling time for the peppers, that would be about 20 minutes.
Provided by Manami
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Roast peppers over flame of gas burner, or hot grill, or under the broiler until the skin is blackened and charred.
- Remove from heat and place in a large bowl.
- Cover with plastic wrap and allow to sit until cool enough to handle, about 15-20 minutes.
- With clean paper towels wipe off skin.
- Remove stems and seeds & chop.
- Set aside.
- Heat a large saute pan over medium-high heat, add olive oil.
- When hot enough, add onions and cook until onions are translucent, about 5 minutes.
- Add diced peppers & minced garlic and saute for about 3 minutes.
- Bring to a boil a large pot with water or chicken or vegetable broth and add the orzo and cook, for about 4-5 minutes, partially cooking, to al dente.
- Drain and reserve pasta water.
- Add orzo to peppers, adding 1 cup of the pasta water.
- Cook over medium heat, stirring constantly, until pasta is cooked tender and consistency is creamy.
- Stir in olives and goat cheese until melted and well blended.
- Season with salt and freshly ground black pepper, to taste.
- Garnish with parsley, olives and a drizzle of olive oil.
Nutrition Facts : Calories 513.7, Fat 15.8, SaturatedFat 5.9, Cholesterol 16.8, Sodium 191.2, Carbohydrate 74.3, Fiber 4.4, Sugar 4.7, Protein 19.4
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