Roasted Pepper and Orzo Pilaf

A delicious take on traditional rice pilaf, this alternative version uses orzo to create a flavoursome vegetarian meal flavoured with dill, parsley and lemon. 

Cooked using the all-electric Rayburn Ranger®, this quick mid-week meal uses the cast-iron hotplate together with the roasting and simmering oven.

Delicious served with some garlic flatbreads warmed on the simmering plate.

Roasted Pepper and Orzo Pilaf

Ingredients

  • A tin of chickpeas, drained, rinsed and dried
  • 2 tsp Aleppo dried pepper flakes (also known as Pul Biber)
  • 1 tsp cumin seeds
  • 2 red peppers, deseeded and cut into 2cm chunks or 1cm strips
  • 4 - 5 tbsp olive oil
  • 80g orzo
  • 1 onion, chopped
  • 1 clove garlic, sliced
  • 200g basmati rice
  • 500ml stock
  • 3 tbsp parsley
  • 3 tbsp dill
  • The juice of a lemon
  • A generous handful of flaked almonds
  • Garlic flatbreads, to serve

Method

  1. First make the pilaf topping by roasting the chickpeas and peppers separately.  Toss the chickpeas with 1 tsp Aleppo dried pepper flakes, 1 tsp cumin seeds and some salt and pepper and tip into an AGA half size baking tray lined with Bake-O-Glide.
     
  2. Slice and place the peppers on a baking tray lined with Bake-O-Glide.  Drizzle with 1tsp of olive oil. Place both trays in the top oven on roast setting until the peppers are cooked and the chickpeas a little crispy.  
     
  3. While the toppings are roasting, make the pilaf.  Heat 2 tbsp butter in an AGA Cast Iron Buffet Casserole dish, add 80g orzo, the chopped onion and the remaining 1 tsp Aleppo flakes.  Cook for 5 minutes with the hotplate on simmering mode, stirring occasionally.   Add 200g rice and a clove of garlic.  Stir and add 500ml stock.  Turn up the hotplate to boiling setting.  Heat until simmering then cover with a lid and place in the lower oven on simmering mode for 20 minutes.  Turn the hotplate down to simmering mode.
     
  4. Meanwhile, toast the almond flakes on a piece of Bake-O-Glide on hotplate on simmering mode and set aside. 
     
  5. Once 20 minutes is up, remove the lid, stir-in the herbs and season with lemon juice and salt if needed.
     
  6. Finally, top the pilaf with the roasted chickpeas, peppers and the toasted flaked almonds.
     
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