Yellow Pepper Orzo Gratin

from Gourmet Magazine, May 1996

 submitted by Michael Dewees

preparation time: 30 minutes + 30 minutes cooking

 serves 6

½ pound orzo

1 pound yellow peppers

½ cup dry white wine

½ cup chicken broth

¼ teaspoon salt

1 large egg

¼ teaspoon olive oil for baking pan

2 scallions, minced

2 tablespoons chopped chives

2 tablespoons parmesan, grated

In a 4-quart saucepan bring 3 quarts salted water to a boil for orzo.

In a small pot, simmer bell peppers in wine and chicken broth with salt, covered, until tender about, 15 minutes. Remove lid and simmer until liquid is evaporated. Cool pepper mixture and in a food processor, purée peppers with the egg. Transfer to a large bowl.

Preheat oven to 350 degrees F. Lightly oil gratin dish or 8-inch square baking pan.

Cook orzo in boiling salted water until al dente and drain in a colander. Rinse orzo under cold water and drain well. Stir orzo into the pepper mixture with scallions, chives and salt and pepper to taste. Spread orzo mixture into baking pan, smoothing top, and sprinkle with the remaining tablespoon of the Parmesan cheese.

Bake 25 or 30 minutes until set or until set and top is and pale golden.

Definitely use real Parmesan. The dish should work well with Swiss or sharp cheddar cheese too. This dish should work well with Swiss or sharp cheddar cheese as well.  Next time I might add more chives.