Yellow Pepper Orzo Gratin Food

YELLOW PEPPER ORZO GRATIN

Steps:

• In a 4-quart saucepan bring 3 quarts salted water to a boil for orzo.
• In a heavy saucepan simmer bell peppers in wine and broth with salt, covered, until tender, about 15 minutes. Remove lid and simmer until liquid is evaporated. Cool pepper mixture and in a food processor or blender purée with egg. Transfer pepper mixture to a large bowl.
• Preheat oven to 350° F. and lightly oil an 8-inch square baking pan with the oil.
• Cook orzo in boiling salted water until al dente and drain in a colander. Rinse orzo under cold water and drain well. Stir orzo into pepper mixture with scallions, chives, 1 tablespoon Parmesan, and salt and pepper to taste. Spread orzo in baking pan, smoothing top, and sprinkle with remaining tablespoon Parmesan. Gratin may be prepared up to this point 8 hours ahead and chilled, covered.
• Bake gratin in middle of oven 25 to 30 minutes, or until set and top is pale golden.

ORZO, PEA, AND PEPPER SALAD

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.

COURGETTE & ORZO BAKE

Steps:

• Heat oven to 240C/220C fan/gas 9. Toss the baby courgettes with half the oil in a roasting tin and roast for 10 mins, until the courgettes are starting to colour.
• Reduce oven to 180C/160C fan/gas 4. Heat the remaining oil and butter in your largest frying pan and soften the onions and garlic gently. Add the grated courgettes, and turn up the heat. Cook until softened. Stir in the orzo and wine, if using, for a minute, then turn off the heat and stir in the stock, most of the Parmesan and some seasoning.
• Transfer to a baking dish and arrange the baby courgettes on top. Bake for 15 mins, take out of the oven and scatter with breadcrumbs and the remaining Parmesan and bake for 10 mins more. Eat immediately.

GRATIN OF RED AND YELLOW PEPPERS AND TOMATOES

Steps:

• Preheat broiler.
• Arrange bell peppers, cut sides down, in a shallow baking pan.
• Broil 4 to 5 inches from heat until blackened and beginning to soften, about 15 minutes.
• Cover pan tightly with foil and let stand, covered, until cool enough to handle, 10 to 15 minutes. 3Peel peppers and cut lengthwise into 1/2-inch-wide strips.
• Put oven rack in middle position and preheat oven to 400°F. Lightly oil gratin dish.
• Stir together parsley, thyme, rosemary, zest, salt, and pepper in a bowl. Toss bread cubes with cheese and oil (5 tablespoons) in another bowl.
• Arrange half of tomatoes in gratin dish, overlapping slices and alternating colors, then spread half of pepper strips on top. Sprinkle with half of herb mixture and 2 cups bread mixture. Repeat layering with remaining ingredients, ending with bread mixture.
• Bake gratin until vegetables are bubbling and topping is golden brown, 35 to 45 minutes, covering dish with foil if bread browns too quickly.
• Cool gratin on a rack to warm or room temperature.

ORZO AND PEPPERS

Steps:

• In a large saucepan, bring water and bouillon to a boil. Add orzo. Cook according to package directions; drain. In a large nonstick skillet, saute peppers and onion in oil for 3-4 minutes or until crisp-tender. Add garlic; saute 2 minutes longer. Add the orzo, cheese and vinegar; toss to coat.