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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Simple Roasted Pepper Orzotto
Introduction from Rukmini Iyer
The all-in-one cherry tomato and bay orzo from The Green Roasting Tin was such a popular recipe that it got me thinking about other very simple baked orzo toppings. In this dish, the sweet roasted peppers work beautifully with the rosemary and pasta for a quick, filling weeknight dinner. Leftovers are great for lunchboxes too.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6. Tip the orzo and stock into a roasting tin. On your chopping board (or in a bowl if not quite enough room) mix the peppers and onion with the rosemary, sea salt (if using) and 1 tablespoon of olive oil, then scatter this in an even layer over the orzo and stock.
Transfer to the oven and cook for 25 minutes, until the peppers are lightly roasted and the orzo is cooked through.
Stir in the lemon juice and zest, another tablespoon of olive oil and a good grind of black pepper, then taste and check the seasoning: you may wish to add more salt or lemon juice. Scatter with the flaked toasted almonds and fresh basil before serving.
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