Elegant side dish that can be very affordable if peppers are bought at a vegetable stand.
Yellow Pepper Orzo Gratin
1/2 Lb. orzo (rice-shaped pasta, about 1-1/8 cup)
1 lb. yellow bell peppers (about 3) chopped
1/2 cup dry white wine
1/2 cup chicken broth
1/4 teaspoon salt
1 large egg
1/4 tsp. olive oil for oiling baking pan
2 scallions, minced
2 tablespoons chopped fresh chives
2 tablespoons freshly grated Parmesan.
In a 4 quart saucepan bring 3 quarts of 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, puree with egg in blender. Transfer the pepper mixture to a large bowl. Preheat oven to 350 degrees and lightly oil and 8 x 8" square pan with the oil. Cook orzo in boiling water until al dente and rinse and drain well. Stir orzo into the pepper mixture with scallions, chives, 1 tablespoon Parmesan, salt and pepper to taste. Spread 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 at 350 for 25-30 minutes or until set and top is pale golden. Serves 6.
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