Jonathan Safran Foer's Fall Vegetable and Orzo Casserole

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Jonathan Safran Foer's Fall Vegetable and Orzo Casserole

  1. 1. Jonathan SafranFoers Fall Vegetable and Orzo CasseroleOn last weeks The Martha Stewart Show,JonathanSafranFoer not only talked with the famous host about hisnew book "Eating Animals", but also shared a delicious veggie casserole. Check it out below -- or for avideo,jump here!Serves 6Ingredients* 1 cup panko breadcrumbs * 1 tablespoon chopped fresh flat-leaf parsley * 10 tablespoons extra-virgin olive oil *1 pound orzo pasta * 1 small butternut squash, peeled and cut into 1/2-inch wedges * 2 small bulbs fennel,trimmed and cut into 1/2-inch pieces * 1 small red onion, julienned * 5 large tomatoes, peeled, seeded, andchopped into 1-inch pieces * 2 cloves garlic, chopped * 2 tablespoons chopped fresh sage * Coarse salt andfreshly ground pepperDirections1. Preheat oven to 400 degrees.2. In a medium bowl, mix together panko, 2 tablespoons olive oil, and parsley; season with salt and pepper. Setaside.3. Divide butternut squash between two baking sheets, spreading in an even layer. Drizzle each baking sheetwith 2 tablespoons olive oil; season with salt and pepper. Transfer to oven and roast until tender, 12 to 15minutes. Transfer to a large bowl.4. Meanwhile, bring a large pot of salted water to a boil. Add orzo and cook for 5 minutes; drain and transfer tobowl with squash.5. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add fennel and cook, stirring occasionally, untilsoft and translucent, about 5 minutes. Transfer fennel to bowl with squash and orzo.6. Return skillet to medium heat and add onions. Cook, stirring occasionally, until soft and caramelized, 8 to 10minutes. Stir in tomatoes, garlic, and 1 cup water; let simmer until tomatoes begin to soften, 5 to 8 minutes.Transfer onion mixture to bowl with orzo, squash, and fennel. Fold in sage and season with salt and pepper.7. Transfer orzo mixture to a 3-quart baking dish; cover with parchment paper-lined aluminum foil. Transfer tooven and bake for 15 minutes; uncover and sprinkle top with panko mixture. Return baking dish to oven andbake, uncovered, until panko is toasted, about 10 minutes more. Drizzle with remaining 2 tablespoons olive oiland serve.

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