Orzo With Roasted Peppers And Goat Cheese Recipes

ORZO WITH ROASTED PEPPERS AND GOAT CHEESE

Steps:

• Roast peppers over flame of gas burner, or hot grill, or under the broiler until the skin is blackened and charred.
• Remove from heat and place in a large bowl.
• Cover with plastic wrap and allow to sit until cool enough to handle, about 15-20 minutes.
• With clean paper towels wipe off skin.
• Remove stems and seeds & chop.
• Set aside.
• Heat a large saute pan over medium-high heat, add olive oil.
• When hot enough, add onions and cook until onions are translucent, about 5 minutes.
• Add diced peppers & minced garlic and saute for about 3 minutes.
• Bring to a boil a large pot with water or chicken or vegetable broth and add the orzo and cook, for about 4-5 minutes, partially cooking, to al dente.
• Drain and reserve pasta water.
• Add orzo to peppers, adding 1 cup of the pasta water.
• Cook over medium heat, stirring constantly, until pasta is cooked tender and consistency is creamy.
• Stir in olives and goat cheese until melted and well blended.
• Season with salt and freshly ground black pepper, to taste.
• Garnish with parsley, olives and a drizzle of olive oil.

ORZO WITH ROASTED VEGETABLES

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 WITH ROASTED PEPPERS, OLIVES, AND GOAT CHEESE

Steps:

• Roast the peppers over the flame of a gas burner, on a hot grill, or under the broiler, until the skin is black and charred. Remove from the heat and place in a large bowl. Cover with plastic wrap and let sit until cool enough to handle, about 15 to 20 minutes. With clean paper towels, wipe off the skin. Remove the stems and seeds and discard. If necessary, briefly rinse under cold water to remove any remaining charred skin. Dice the roasted peppers and set aside.
• In a large pot, bring salted water to a boil. Heat a large saute pan over medium-high heat. Add the olive oil. When the oil is hot, add the onion and cook just until translucent, but not browned, about 5 minutes. Add the reserved peppers and saute for 3 minutes.
• Blanch the orzo in the boiling water for 4 to 5 minutes, or until beginning to cook, but still very al dente. Drain the orzo, reserving the pasta water, and add to the pepper mixture. Add 1 cup of the reserved pasta water and cook, stirring, until creamy and the pasta is cooked tender. Finish with another 1/4 cup pasta water if the mixture is too thick. Stir in the olives and goat cheese and mix until the goat cheese is melted. Season with salt and pepper, to taste. Thin with pasta water if the mixture is too thick.
• Garnish with parsley, olives, and a drizzle of olive oil.

ORZO AND PEPPERS

Steps:

• In a large saucepan, bring water and bouillon to a boil. Add orzo. Cook according to package directions; drain. In a large nonstick skillet, saute peppers and onion in oil for 3-4 minutes or until crisp-tender. Add garlic; saute 2 minutes longer. Add the orzo, cheese and vinegar; toss to coat.

BAKED ORZO WITH PEPPERS AND CHEESE

Steps:

• Boil orzo in boiling, salted water 10 to 12 minutes until tender; drain.
• Mix orzo peppers, chiles and mozzarella cheese. Place in buttered casserole dish.
• Spread sour cream evenly over top, sprinkle with Parmesan and dot with butter.
• Bake at 450º for 15 mintues until golden and puffed.
• Cool slightly.

BAKED ORZO WITH TOMATOES, ROASTED PEPPERS AND ZUCCHINI

Steps:

• Bring a large pot of generously salted water to a boil, and add the orzo. Cook eight minutes, or until it is cooked through but still firm to the bite. Drain and transfer to a large bowl. Toss with the diced roasted pepper and 1 tablespoon of the olive oil.
• Preheat the oven to 375 degrees. Oil a 2-quart baking dish. Heat another tablespoon of olive oil over medium-high heat in a large, wide skillet. Add the zucchini and cook - stirring and turning over the slices, or tossing them in the pan - until just cooked through and lightly colored, about five minutes. Scrape into the bowl with the orzo.
• Return the pan to the heat, add the final tablespoon of oil and the garlic. Cook just until fragrant, 20 to 30 seconds, and add the tomatoes and salt to taste. Cook, stirring from time to time, until the tomatoes have cooked down slightly and smell fragrant. Taste and adjust seasoning. Scrape into the bowl with the orzo, add the Parmesan or goat cheese, and mix everything together. Add freshly ground pepper to taste, and adjust salt. Transfer to the baking dish.
• Bake 30 to 40 minutes, until the top is just beginning to color. Serve hot or warm.

ORZO WITH GARBANZO BEANS, GOAT CHEESE, AND OREGANO

Steps:

• Cook orzo in large saucepan of boiling salted water until just tender, stirring occasionally. Drain orzo.
• Whisk olive oil, fresh lemon juice, and minced garlic to blend in large serving bowl. Add drained garbanzo beans, cooked orzo, and chopped fresh oregano; toss salad to coat. Season salad to taste with salt and pepper. Gently stir in crumbled goat cheese. Serve orzo salad warm or at room temperature.