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Fresh Corn & Orzo

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Submitted by dirt

YIELD

4 servings

PREP

15 min

COOK

40 min

READY

1 hrs

Ingredients

4 115.6
OUNCES ML/G ORZO PASTA *
2 3E+1
TABLESPOONS ML OLIVE OIL
light
Dressing
2 1E+1
TEASPOONS ML RED PEPPER FLAKES
½ 118
CUP ML RICE VINEGAR
seasoned
¼ 59
2 2
EACH EACH BAY LEAVES *
3 45
TABLESPOONS ML LIME JUICE
fresh
12 346.8
OUNCES ML/G CHICKEN
smoked or corned, julienned
2 ½ 591
CUPS ML CORN COBS
fresh, white or yellow, cut from cob *
79
CUP ML BASIL
fresh, minced *
½ 118
1 1
X X SALT
freshly ground *
1 1
X X BLACK PEPPER
to taste *
Garnish
1 1
X X BASIL *
1 1
EACH EACH LIMES
cut into wedges
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 168g (5.9 oz)
Amount per Serving
Calories 238 40% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 62mg 3%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 5%
Sugars g
Protein 31g
Vitamin A 19% Vitamin C 58%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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