| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Orzo (rice-shaped pasta; about 1 1/8 cups) |
| 1 |
lb |
Yellow bell peppers; chopped (about 3) |
| 1/2 |
c |
Dry white wine |
| 1/2 |
c |
Broth |
| 1/4 |
ts |
Salt |
| 1 |
|
Egg equivalent |
| 2 |
|
Scallions; minced |
| 2 |
tb |
Chopped fresh chives |
INSTRUCTIONS
In a 4-quart saucepan bring 3 quarts salted water to a boil for orzo.
In a heavy saucepan simmer bell peppers in wine and 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 or blender pur.e
with egg substitute. Transfer pepper mixture to a large bowl.
Preheat oven to 350° F.
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 pepper mixture
with scallions, chives, and salt and pepper to taste. Spread orzo in baking
pan, smoothing top. Gratin may be prepared up to this point 8 hours ahead
and chilled, covered.
Bake gratin in middle of oven 25 to 30 minutes, or until set and top is
pale golden.
Serves 6
Note: the original recipe called for two TBS of parmesan - one mixed in
with the mixture and the other sprinkled on top before baking. As I can't
get fat free parmesan here, I did without, but if you can get hold of it,
it might make a nice addition. Posted to fatfree digest V97 #185 by
Victoria Reed <vreed@psyp.unizh.ch> on Aug 20, 1997
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”