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Roasted Red Pepper and Toasted Orzo · Savora

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Roasted Red Pepper and Toasted Orzo

Toasted whole-grain orzo simmered with roasted peppers and broth, finished with herbs and mozzarella.

Taste: Spicy · Salty
Time: 35 min

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Ingredients

1 cupdry whole-grain orzo
1 Tbspolive oil
1 tspgarlicMinced; about 1 clove
1 cupjarred roasted red peppers in natural juiceDrained and diced; alternatively fresh roasted red peppers
2 cuplow-sodium chicken brothStep 4 permits up to an additional ¼ cup if necessary
1 Tbspfresh basilRinsed, dried and chopped; alternatively 1 tsp dried
1 Tbspfresh parsleyRinsed, dried and chopped; alternatively 1 tsp dried

Cooks’ notes

Tips, changes and questions from people who cooked this recipe.

Recipes carry memory. Cook with curiosity, credit your sources, and share with care.

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1/2 cupshredded part-skim mozzarella cheese

Equipment

oven · baking tray · saucepan · wooden spoon

Method

6 clear steps

1
Measure ingredients and wash fresh produce. Keep raw animal products separate from ready-to-eat food.
2
Preheat oven to 400 °F. Place orzo on a baking sheet and toast in the oven for 5 minutes, or until it just begins to brown (or brown in a saucepan). Remove from heat and cool slightly.
3
Heat olive oil in a medium saucepan over medium heat. Add garlic, and cook gently until it gets soft, but does not brown (about 30 seconds).
4
Add peppers, and cook until heated through.
5
Add toasted orzo and chicken broth. Bring to a boil and simmer gently, stirring often until the pasta has absorbed all of the liquid and is fully cooked, about 10–15 minutes. (If necessary, add 2 more tablespoons broth at a time, up to ¼ cup.)
6
Add herbs and cheese. Toss gently to mix; do not overmix or the cheese will become gummy. Serve immediately.

cookwsavora.com/recipes/nhlbi-family-roasted-red-pepper-and-toasted-orzo

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