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orzo-gratin recipe

Date: Wed, 20 Aug 1997 13:01:36 +0200
 From: Victoria Reed (vreed@psyp.unizh.ch)
 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 pure 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.
 kwovo ovo