Orzo and Corn off the Cob |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe from August 2003 BH&G magazine, using one of mine and my youngest DD's favorite pastas. This makes up into a very nice side dish served with a fish or chicken dinner, but good with roasts as well. Ingredients:
2 cups fresh corn, cut off the cob |
1 1/4 cups orzo pasta |
1 cup kalamata olive, pitted and halved |
1 medium sweet red pepper, chopped (3/4 cup) |
1/4 cup green onion, thinely sliced |
1/4 cup fresh basil, finely snipped |
1/4 cup fresh parsley, finely snipped |
1/4 cup olive oil |
2 tablespoons white wine vinegar |
1/4 teaspoon salt |
1/4 teaspoon black pepper, freshly ground |
Directions:
1. Cut kernals off 4 ears of corn on the cob (I use my mandolin for this chore), you should have about 2 cups. Set aside. Bring a large pot of lightly salted water to boiling. Add the orzo and cook, stirring occasionally, for 8 to 9 minutes or until just tender, adding corn the last 3 minutes of cooking. Drain well and place in a large serving bowl.
2. Add the olives, sweet pepper, and green onions, toss well. Add the basil, parsley, oil, vinegar, salt and pepper. Toss gently to combine.
3. Serve at room temperature.
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