Brent Family Recipes
Prison Food (Summer Veg Orzo)
Yield: 4 to 6 servings
servings32 minutes
total timeIngredients
3 tablespoons olive oil
1 Vidalia or yellow onion, chopped
1½ teaspoons kosher salt, plus more for seasoning
Black pepper, to taste
1 medium zucchini (about 8 ounces), halved lengthwise, seeded and ½-inch diced
3 garlic cloves, minced
2 pints cherry tomatoes, halved
⅓ cup torn fresh basil leaves, plus more for serving
¼ teaspoon red-pepper flakes, plus more to taste
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
1¼ cups orzo
Kernels from one ear of corn (about ½ cup)
1 cup torn or medium-diced fresh mozzarella (about 5 ounces)
¼ cup grated Parmesan
Directions
Step 1
Heat olive oil in a large (12-inch) skillet, for which you have a lid, set over medium. And the onions, lightly season with salt and pepper, and cook, stirring occasionally, until tender, about 8 minutes. Turn the heat to medium-low, add the zucchini and garlic, and cook for 2 more minutes, stirring often.
Step 2
Add the tomatoes, basil, red-pepper flakes, 1 teaspoon salt and black pepper to taste. Cook, stirring occasionally, until the tomatoes have completely collapsed, 12 to 15 minutes. Add the balsamic vinegar and tomato paste and cook for 2 more minutes, stirring occasionally.
Step 3
Add 2½ cups water and bring to a simmer over medium heat. Add the orzo, corn, and ½ teaspoon salt, mix well, and turn the heat to low. Cover and simmer for 10 to 12 minutes, stirring and scraping the bottom of the pan 3 or 4 times, until the pasta is cooked. The pasta should look “saucy” as it cooks; if at any point it looks dry, add another ¼ cup water.
Step 4
Off the heat, add the mozzarella and Parmesan and stir gently until just combined. Top with fresh basil and more red-pepper flakes if desired, and serve hot.
Yield: 4 to 6 servings
servings32 minutes
total time