Orzo with Roasted Red Peppers

Ingredients

• 1 cup grain orzo
• 2 large red bell peppers
• 3 tablespoons olive oil
• 1 large lemon
• 2 cloves garlic
• 0.25 cup parsley
• 2 tablespoons pine nuts
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast until the skin is blistered and blackened, about 25-30 minutes.
2. 2Once roasted, transfer the peppers to a bowl and cover with plastic wrap. Let them steam for about 10 minutes, then peel, deseed, and chop.
3. 3Bring a large pot of salted water to a boil. Add the whole grain orzo and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
4. 4In a small bowl, whisk together the extra virgin olive oil, juice of the lemon, minced garlic, salt, and pepper to create the dressing.
5. 5In a large bowl, combine the cooked orzo, chopped roasted red peppers, and dressing. Mix until everything is well coated.
6. 6Toast the pine nuts in a dry skillet over medium heat until golden, stirring frequently to prevent burning.
7. 7Add the toasted pine nuts and chopped fresh parsley to the orzo mixture. Adjust the seasoning with more salt and pepper if needed.
8. 8Let the dish cool to room temperature, then cover and refrigerate until ready to serve. It can be served cold or at room temperature.
9. 9Before serving, give the orzo a good stir and maybe a drizzle more of extra virgin olive oil for extra flavor.
10. 10Garnish with additional fresh parsley if desired.