Mediterranean Orzo

• 份量: 4-6
• 准备时间: 15 minutes
• 总时间: 1 hr 20 min

配料

• 1 1/2 c orzo

• 2 Tbsp butter

• 3 c broth (any kind)

• 1 medium eggplant, cut into ½ in pieces

• 1 red bell pepper, roughly chopped

• 1 zucchini, cut into ½ in pieces

• 1 red onion, diced or cut into wedges

• 6 Tbsp extra virgin olive oil

• 1/3 oz (10 g) basil leaves

• 7-10 oz cherry tomatoes

• 4 oz soft or crumbled goat's cheese

• salt and freshly ground black pepper

• optional grated Parmesan for serving

步骤

1. Preheat the oven to 400°F. Crumple a roughly 14 in piece of parchment paper into a ball. Open it out and use it to line a wide, shallow, oven-safe pot.

2. Add the chopped eggplant, pepper, zucchini, and red onion to the pot and toss with 3 Tbsp of oil, a good few pinches of salt, and some freshly ground black pepper.

3. Pop in the oven for 50 minutes total, giving things a good mix at the 30 and 40 minute marks.

4. While the veggies are cooking, cook the orzo, first toasting the pasta in the melted butter until lightly browned, and then simmering on low in the broth until liquid is absorbed. Set aside.

5. As the veggies continue to cook, use a mortar and pestle to crush the basil leaves, along with a pinch of salt. Add the remaining oil and continue grinding until you have a fragrant, slightly lumpy, green basil oil.

6. Once the veggies are cooked, remove the pot from the oven. Remove the paper; it should just slip out from under the vegetables. Ensure any precious cooking juices are allowed to drain back into the pot.

7. Add the orzo and cherry tomatoes to the pot and give everything a quick stir before putting the pot back in the oven for 15 minutes.

8. Remove from the oven and add the goat's cheese and basil oil, gently mixing through.

9. Serve immediate with plenty of Parmesan and freshly ground black pepper.

备注

From Rachel:

1. The original recipe called for 21 oz of store-bought fresh gnocchi, instead of orzo, and that could be added at step 7. Jenn thought that much gnocchi was too much, and I personally think store-bought gnocchi is bland and too thick, hence the orzo substitution. 😁

2. I also added (at step 2) 4 oz of sliced shiitake mushrooms I had laying around and found that to be yummy in this dish.

3. This dish is also yummy the next day with a fried egg on top.