Our hot lunch wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Orzo With Tomatoes and Red Snapper
HOT LUNCH WAGON: Orzo with Tomatoes and Red Snapper
½ cup orzo
2 tablespoons chopped onion
1 teaspoon minced red bell pepper
½ teaspoon chopped fresh parsley
1 teaspoon olive oil
4 canned plum tomatoes, drained and chopped
½ teaspoon reduced sodium soy
1 tablespoon water
2 tablespoons diced yellow summer squash
Salt and pepper to taste
4 ounces red snapper fillet
Cook the orzo according to package directions. Drain and keep warm
- Over medium heat in a small skillet, saute’ the onion, squash, red pepper and parsley in the olive oil for 2 minutes. Add the tomatoes, soy sauce, and water. Cook , stirring for 1 minute. Season with salt and pepper.
- Place the fish in the pan on top of the vegetables and spoon some of the vegetables over the fish. Cover and cook over low heat until fillet is cooked, about 5 minutes.
- Place the orzo in a shallow serving dish and spoon the cooked fish and vegetables over the pasta.
VARIATION: This dish can be made with any other white fleshed fish fillet, such as flounder, sole or whitefish.
COOKING AHEAD OF TIME: You can cook a batch of orzo and keep it covered in the refrigerator for about 5 days, using it during the week for last minute cold or hot lunch. It reheats well in the microwave. Toss the pasta with a couple teaspoons of olive oil or vegetable oil or vegetable oil before putting it away, so it doesn’t dry out. (This works well for any other type of pasta)
STORAGE: This will keep for 2 days in the refrigerator.
You can pack your hot lunch in a heated lunch tote.