This is a comfort food recipe. It is yummy and filling--great for a Sunday night dinner.
Serves 4-6
1 pound orzo (rice shaped pasta)
2-4 cups tiny broccoli florets (from 1 bunch of broccoli)
1 (7 oz) jar roasted red peppers, well drained and cut into strips (3/4 cup)
butter for greasing
1 cup sour cream (to ease my conscience I use light sour cream)
1/4 cup milk
1/4 cup plus 2 tablespoons grated Parmesan cheese
1/4 cup chopped fresh basil, or 1/2 tsp dried basil
1/2 tsp salt
Generous seasoning of pepper
1 cup grated part-skim mozzarella cheese
1. Bring a large quantity of water to a boil in a stockpot. Drop in the broccoli and cook untili almost tender, about 5 minutes. With a strainer, scoop out the broccoli and place in a large bowl.
2. Cook thee orzo in the same boiling water until tender but not mushy, about 9-12 minutes. Drain in a collander. If any water has accumulated in the bowl with the broccoli, drain it. Mix the orzo with the broccoli, then stir in the red peppers. Let cool about 20 minutes (I usually skip the cooling step...)
3. Preheat the oven to 375. Butter a 3 quart baking dish. (13x9x2)
4. Stire the sour cream, milk, 1/4 cup Parmesan cheese, basil, salt, pepper, and mozzarella cheese into the broccoli mixture. Scrape into the baking dish and smooth over the top. Sprinkle with the remaining Parmesan cheese.
5. Bake 20-30 minutes, or until hot. Do not over cook or the dish will dry out.
