1 cup Orzo
2 tsp. salt
1/2 cup diced, roasted red peppers (or 1 cup!)
12 cup diced green chilies (medium hot OR?)
1 cup Monterey Jack cheese<
1 cup sour cream
1/2 cup freshly grated Parmesan cheese
2 tbs. butter
Boil the Orzo according to directions. Drain. Place Orzo in a buttered casserole with the red peppers, chilies and cheese.
Mix the sour cream, grated cheese, and butter. Spread over the Orzo mixture.
Bake, on the upper shelf of the oven, for 20 minutes at 350 degrees. Let cool slightly before serving. Serves 6.
(Try to use FRESH Parmesan)
“Virtues are virtues only to those who appreciate them”
Considering a posted comment about dieting I will add: “Dieting: triumph of mind over platter.”
I first had this dish at the Miner’s and it was quite good. I would have used more peppers. Another hint being that fresh Parmesan gives a much better flavor to the dish. If there are leftovers it can even be frozen. I like dishes like dat!