orzo that can be served room temp

mha3484

Thu, Dec 22 2011, 11:49 am

I love this recipe from the Barefoot Contessa. I have never used the feta.

Ingredients

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta

For the dressing:

1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To assemble:

4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Directions

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.

PinkFridge

Thu, Dec 22 2011, 12:35 pm

Whoa, won't try to compete with the Contessa but here's one of mine (not original):

Boil orzo as per directions. Place in greased casserole or 9 x 13.
Sprinkle 2 Tbsp. onion soup mix over. Dot with 3/4 stick margarine.
Combine about a lb. or more of veg. Suggestions include broccoli, cauliflower (those frozen, straight from the bag), sauteed mushrooms, cooked carrots, baby corn. Now that I think of it, I probably do use mor than a lb. Scatter over the orzo.
Cover tightly and bake at 350 for half hour. Stir after it's done.
Great served out of the oven but fine at room temp the next day.

I should mention this isn't the exact recipe. I lost it some time ago but it's what I do when I make it now.