Orzo Gratin With Beets, Aragula Pesto and Parmesan Chips
| Preparation: | 35 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 45 min |
| Total: | 1 h 20 min |
servings
| Category: | Bread and cereals |
| Subcategory: | Rice |
| Source: | Metro |
Recipe ingredients
- Orzo Gratin
- 4 cups (1 L0 water
- 1/4 tsp. salt
- 200 g (1 cup) orzo
- 6 beets, peeled and finely shredded
- 85 mL (1/3 cup) heavy cream (35 %)
- 1 tsp. butter
- 30 g (1/4 cup) freshly grated Parmesan cheese
- 6 leaves of basil, chopped
- Salt and pepper
- Aragula Pesto
- 1 Tbsp. pine nuts
- 1 small garlic clove
- 60 mL (1/4 cup) Irresistibles extra virgin olive oil*
- Lemon juice
- 1 bunch of fresh aragula, washed in icy cold water
- Freshly Irresistibles ground pepper* and salt
- Parmesan Chips
- 80 mL (1/3 cup) freshly grated Parmesan cheese
- Garnish
- 500 mL (2 cups) water
- Pinch of salt
- 12 cherry tomatoes
- 12 diced green onions
- To Serve
- 1 tsp. butter
- Salt and pepper to taste
- As needed fresh herbs
Preparation
Orzo Gratin
Bring the water and salt to a boil. Add the orzo and cook about 8 minutes (al dente). Drain in a colander and put aside keep the cooking water.
Place beets in a bowl. Bring 1/2 cup
(125 ml) water to a boil and cook the beets about 5 minutes until they are crunchy. Drain and keep the cooking water.
Place the cooking water on the heat and boil until it reduces by half.
Combine the beets and orzo. Add the cream, the cooking water put aside, butter, Parmesan cheese, basil, salt and pepper. Put aside in a saucepan.
Aragula Pesto
Preheat oven to 350ºF (180ºC).
Place the pine nuts on a baking sheet and roast 5 minutes in oven. Put in the blender and add garlic, olive oil and lemon juice.
Blend for 3 minutes Add the aragula and blend again to obtain a smooth purée.
Pour into a bowl, add salt and pepper and put aside.
Parmesan Chips
Preheat oven to 400ºF (200ºC).
Sprinkle the Parmesan cheese sparsely on a baking sheet lined with parchment paper to form circles or triangles. Brown 8 minutes in oven and put aside until ready to serve.
Garnish
Bring water and salt to a boil and cook the tomatoes and green onions 4 to 5 minutes (al dente). Drain and put aside.
To Serve
Heat the orzo gratin 7 to 8 minutes while stirring constantly to keep it from sticking. Sauté the tomatoes and onions in butter and season to taste.
Place the orzo gratin in a bowl. Cover with the small sautéed vegetables and garnish with Parmesan chips.
Pour a little aragula pesto all around and decorate with fresh herbs.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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