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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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The pasta orzo makes a nice alternative to rice. If you like, use 1/2 cup blanched, diced asparagus for the roasted peppers.Gilda Lester, Millsboro, Delaware Ingredients:
1 tablespoon butter, softened |
1-1/2 cups uncooked orzo pasta |
1-1/2 cups (6 ounces) shredded fontina cheese |
1/2 cup chopped roasted sweet red peppers |
1/2 cup sliced ripe olives, drained |
2 eggs |
1-1/2 cups whole milk |
1/8 teaspoon ground nutmeg |
Directions:
1. Preheat oven to 350°. Grease six 10-oz. ramekins or custard cups with butter; set aside.
2. Cook orzo according to package directions; drain. In a large bowl, combine orzo, cheese, peppers and olives. Spoon into prepared ramekins.
3. In another bowl, whisk eggs, milk and nutmeg; pour over orzo mixture. Place ramekins on a baking sheet.
4. Bake 25-30 minutes or until a thermometer inserted near the center reads 160°. Yield: 6 servings.
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