Aduki Orzo And Pepper Salad Recipes

ORZO SALAD WITH PEPPERS AND FETA

Steps:

• Cook orzo in a large pot of salted boiling water according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta, pressing out excess liquid. Spread out on a baking sheet to cool.
• Meanwhile, in a large skillet, heat oil over medium. Add onion, bell peppers and thyme, and season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes. Stir in garlic until fragrant, about 1 minute. Add tomato and cook, stirring occasionally, until broken down and juices release, about 8 minutes.
• Add the reserved pasta water and stir to scrape up any browned bits at the bottom of the skillet. Transfer vegetable mixture to a large bowl to cool slightly to lukewarm, about 5 minutes, stirring occasionally to speed up the cooling process. Discard thyme sprig.
• Add cooled orzo, lemon juice, basil and cheese. Season to taste with salt and pepper. Mix well, then transfer to a large serving bowl or platter. Garnish with more basil.

THREE-PEPPER ORZO

Steps:

• Bring a large pot of water to a boil over medium heat. Add pasta and salt, to taste, and cook to al dente. Drain.
• Add the red peppers to a small sheet pan and char to blacken evenly all over under the broiler. This also can be done over an open gas flame. Put them in a bowl and cover with plastic wrap to cool. Peel and seed the peppers, then chop and add them to a food processor. Add the stock and process to puree.
• Heat about 1/4 cup extra-virgin olive oil in saute pan over medium heat, and add the garlic and green peppers. Cook for 3 to 4 minutes then stir in the puree. Add the drained orzo and season with salt and pepper, to taste. Stir in the pepperoncini and some juice and toss to coat. Transfer to a serving bowl and serve.

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.

RAINBOW ORZO SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the peppers and onion in a roasting tin and drizzle with half the oil. Roast for 20 mins, adding the tomatoes for the final 5 mins. Leave to cool.
• Cook the orzo following pack instructions, then run under cold water to cool before draining thoroughly. Toss with the vegetables, the remaining oil, the feta and basil. Will keep in the fridge for a few days.