Orzo pilaf with peas, pearl onions and roasted red peppers

Posted: May 31, 2011 in vegan recipes
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I apologize for the echoing nothing going on here last week….things have been really busy and full around here.  Here’s a weeknight dinner I did last week.

The recipe calls for ‘jar roasted bell peppers, drained and chopped’.  Really?  People pay someone else to roast their red peppers for them?  This is astonishing to me.  Roasting red peppers makes your house smell fabulous.  It’s ridiculously easy, a cooking thing that requires minimal attention and your house smells great.  Weird to pay someone else to do that.

source:  The Mediterranean Vegan Kitchen, Donna Klein

vegan, ?gluten?  (I don’t know if orzo has gluten or not)

  • 2 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 12 oz (1 1/2 c) orzo
  • 3 c veggie broth
  • 1 1/2 c baby green peas or pearl onions
  • 1 jar roasted red bell peppers, (or for a tenth of the price, and all benefits listed above, 2 bell peppers you roast, de-skin and chop)
  • salt and pepper

In a large deep-sided skilled with lid, heat oil over med heat.  Add garlic, cook until a little browned.  Add orzo and cook, stirring, until orzo coated and golden.  Add broth, peas/onions, red peppers, salt and pepper.  Bring to a boil, then reduce heat, cover and simmer, giving it a stir once in a while.  You want the orzo tender yet firm to the bite, and having absorbed all the liquids.  About 15 minutes.

This recipe was good and easy and very fast.  I’ll try it again, but I am missing some flavor.  I might toss in some fresh herbs finely chopped, like basil or something.  Maybe some oregano.  Maybe both.  Leftovers were good, too.

 

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