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I served this orzo and vegetable casserole as a side dish for my pre-Yom Kippur dinner, eaten just before starting a full-day fast. I served it along with turkey and salad. Because I would be using the oven to make the turkey, I wanted to make the side dish the day before. This casserole was just the thing!
I used yellow, orange, and red bell peppers for this dish, which I found on sale at a locally-run grocery store. But for most of the year, it would be more economical to use green peppers.
Here's the recipe:
ORZO VEGETABLE CASSEROLE
2 cups chicken broth
2 cups water
1-1/2 cups orzo
2 tbsp olive oil
1 onion, chopped
1 bell pepper, chopped (I used 1/3 yellow pepper, 1/3 orange pepper, and 1/3 red pepper )
1 4-oz can mushrooms, drained
2 tbsp dried parsley
1/2 tbsp garlic powder
freshly ground pepper to taste
Preheat the oven to 350 degrees.
In a medium saucepan, boil the chicken both and water. Cook the orzo in the broth/water mixture according to package directions.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Saute the onion for 2-3 minutes or until translucent. Add the pepper and saute for 2 more minutes. Add the mushrooms and cook for 1 minute more.
Remove the vegetables from the pan and into a mixing bowl. Add the cooked orzo, parsley, garlic, and black pepper. Toss the orzo and vegetables together.
Spray cooking spray on the surfaces of a 2-quart casserole dish. Turn the orzo and vegetable mixture into the casserole dish. Bake at 350 degrees for 20 minutes or until golden brown.
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