Yellow Pepper Orzo Gratin

• 1/2 pound orzo (rice-shaped pasta, about 1 1/8 cups)
• 1 pound yellow bell peppers, chopped (about 3)
• 1/2 cup dry white wine
• 1/2 cup low-salt chicken broth
• 1/4 teaspoon salt
• 1 large egg
• 1/4 teaspoon olive oil for oiling baking pan
• 2 scallions, minced
• 2 tablespoons chopped fresh chives
• 2 tablespoons freshly grated Parmesan

1. In a 4-quart saucepan bring 3 quarts salted water to a boil for orzo.
2. In a heavy saucepan simmer bell peppers in wine and broth with salt, covered, until tender, about 15 minutes.
3. Remove lid and simmer until liquid is evaporated.
4. Cool pepper mixture and in a food processor or blender puree with egg.
5. Transfer pepper mixture to a large bowl.
6. Preheat oven to 350 F. and lightly oil an 8-inch square baking pan with the oil.
7. Cook orzo in boiling salted water until al dente and drain in a colander.
8. Rinse orzo under cold water and drain well.
9. Stir orzo into pepper mixture with scallions, chives, 1 tablespoon Parmesan, and salt and pepper to taste.
10. Spread orzo in baking pan, smoothing top, and sprinkle with remaining tablespoon Parmesan.
11. Gratin may be prepared up to this point 8 hours ahead and chilled, covered.
12. Bake gratin in middle of oven 25 to 30 minutes, or until set and top is pale golden.

orzo, yellow bell peppers, white wine, lowsalt chicken broth, salt, egg, olive oil, scallions, fresh chives

Taken from www.epicurious.com/recipes/food/views/yellow-pepper-orzo-gratin-12187 (may not work)