Fresh Corn & Orzo
Yield
4 servingsPrep
15 minCook
40 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
orzo pasta
|
*
|
| 2 | tablespoons |
olive oil
light |
|
| Dressing | |||
| 2 | teaspoons |
red pepper flakes
|
|
| ½ | cup |
rice vinegar
seasoned |
|
| ¼ | cup |
light corn syrup
|
|
| 2 | each |
bay leaves
|
*
|
| 3 | tablespoons |
lime juice
fresh |
|
| 12 | ounces |
chicken
smoked or corned, julienned |
|
| 2 ½ | cups |
corn cobs
fresh, white or yellow, cut from cob |
* |
| ⅓ | cup |
basil
fresh, minced |
*
|
| ½ | cup |
scallions, spring or green onions
|
|
| ½ | cup |
sweet red bell peppers
|
|
| 1 | x |
salt
freshly ground |
*
|
| 1 | x |
black pepper
to taste |
*
|
| Garnish | |||
| 1 | x |
basil
|
*
|
| 1 | each |
limes
cut into wedges |
|
| 1 | x |
pine nuts
toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
orzo pasta
|
*
|
| 3E+1 | ml |
olive oil
light |
|
| Dressing | |||
| 1E+1 | ml |
red pepper flakes
|
|
| 118 | ml |
rice vinegar
seasoned |
|
| 59 | ml |
light corn syrup
|
|
| 2 | each |
bay leaves
|
*
|
| 45 | ml |
lime juice
fresh |
|
| 346.8 | ml/g |
chicken
smoked or corned, julienned |
|
| 591 | ml |
corn cobs
fresh, white or yellow, cut from cob |
* |
| 79 | ml |
basil
fresh, minced |
*
|
| 118 | ml |
scallions, spring or green onions
|
|
| 118 | ml |
sweet red bell peppers
|
|
| 1 | x |
salt
freshly ground |
*
|
| 1 | x |
black pepper
to taste |
*
|
| Garnish | |||
| 1 | x |
basil
|
*
|
| 1 | each |
limes
cut into wedges |
|
| 1 | x |
pine nuts
toasted |
*
|
Directions
In a pot of lightly salted, boiling water cook orzo until al dente, approximately 34 minutes.
Drain and toss with the olive oil.
Set aside.
In a saucepan, combine the pepper flakes, rice vinegar, corn syrup, bay leaves and lime juice.
Simmer for 5 minutes and cool.
Remove bay leaves.
Toss the orzo, dressing and remaining ingredients together.
Chill and serve garnished with basil sprigs and lime wedges.
Sprinkle pine nuts over the top.
