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yellow pepper orzo gratin

Here is a side dish that I made for a dinner with friends the other
night.  The recipe comes from Gourmet magazine -  I have altered it a
wee bit to fit the guidelines of this list:


1/2 pound orzo (rice-shaped pasta, about 1 1/8 cups)
1 pound yellow bell peppers, chopped (about 3)
1/2 cup dry white wine
1/2 cup broth
1/4 teaspoon salt
1 egg equivalent
2 scallions, minced
2 tablespoons chopped fresh chives

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 substitute. Transfer pepper mixture to a large

Preheat oven to 350° F.

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, and salt and pepper to taste.
Spread orzo in baking pan, smoothing top. 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.

Serves 6

Note: the original recipe called for two TBS of parmesan - one mixed in
with the mixture and the other sprinkled on top before baking.  As I
can't get fat free parmesan here, I did without, but if you can get hold
of it, it might make a nice addition.


Victoria Reed