Orzo Pilaf With Peas Pearl Onions And Roasted Red Peppers Recipes

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ORZO WITH ROASTED VEGETABLES



Orzo with Roasted Vegetables image

This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

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
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
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

Steps:

  • 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.

ORZO PILAF WITH PEAS, PEARL ONIONS, AND ROASTED RED PEPPERS



Orzo Pilaf With Peas, Pearl Onions, and Roasted Red Peppers image

From a Vegan Mediterranean cookbook that tastes more like a risotto than a pilaf because of its creamy texture.

Provided by EmilyStrikesAgain

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
12 ounces orzo pasta
3 cups vegetable broth
1 1/2 cups frozen baby green peas and pearl onions
1 (7 1/2 ounce) jar roasted red peppers, drained and chopped
salt and pepper

Steps:

  • In a large, deep-sided skillet with a lid, heat the oil over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the orzo and cook, stirring, for 2 minutes.
  • Add the broth, peas and pearl onions, red peppers, salt, and black pepper. Bring to a boil over high heat. Reduce the heat, cover, and simmer, stirring a few times until the orzo is tender yet still firm to the bite and absorbed the liquids, about 15 minutes. Serve at once.

Nutrition Facts : Calories 411.6, Fat 8.4, SaturatedFat 1.2, Sodium 931.3, Carbohydrate 70.3, Fiber 4.4, Sugar 1.5, Protein 13.2

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