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Orzo Pilaf with Roasted Red Peppers and




Source of Recipe


The Mediterranean Vegan Kitchen by Donna Klein


Recipe Introduction


Orzo Pilaf with Roasted Red Peppers and Peas.

This pretty dish is actually much closer to a risotto than a pilaf
because of its creamy texture. Its mild taste makes it especially
appealing to younger taste buds.

What is orzo? In Italian it means "barley," but it's actually a tiny,
rice-shaped pasta, slightly smaller than a pine nut. Orzo is ideal for
soups and wonderful when served as a substitute for rice.

What is pilaf? It is a rice- or bulghur-based dish (also called pilau)
that originated in the Near East and always begins by first browning the
rice in butter or oil before cooking it in stock. Pilafs can be
variously seasoned and usually contain other ingredients such as chopped
cooked vegetables. In India they're highly spiced with curry. Pilaf can
be served as a side dish or main dish.


Recipe Link: http://www.compassionatecooks.com/r/orzo.htm

List of Ingredients




2 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
12 ounces (about 1-1/2 cups) orzo
3 cups vegetable broth
1-1/2 cups frozen baby green peas, partially thawed
1 (7-1/2 ounce) jar roasted red bell peppers, drained and chopped
Salt and freshly ground pepper, to taste

Recipe



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

Makes 4 to 6 Main-Course or 8 Pasta-Course Servings

Per Main-Course Serving: Calories 463, Protein 22 g; Total Fat 8 g;
Saturated Fat 1 g (0 fat with no oil); Cholesterol 0 mg; Carbohydrate 75
g; Dietary Fiber 8 g