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    You are in: Home / Recipes / Orzo and Corn off the Cob Recipe
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    Orzo and Corn off the Cob

    Orzo and Corn off the Cob. Photo by Karen Elizabeth

    1/1 Photo of Orzo and Corn off the Cob

    Total Time:

    Prep Time:

    Cook Time:

    39 mins

    30 mins

    9 mins

    Chabear01's Note:

    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.

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    Units: US | Metric


    1. 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. 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. 3
      Serve at room temperature.

    Ratings & Reviews:

    • on November 12, 2013


      What a very interesting recipe! Colourful and tasty, we very much enjoyed this. I did some chicken sausage and served it alongside, and it made a good dinner, a little different from the norm! Glad I tried this, made for Bargain Basement tag game, thanks ChaBear01

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Orzo and Corn off the Cob

    Serving Size: 1 (109 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 287.4
    Calories from Fat 113
    Total Fat 12.6 g
    Saturated Fat 1.7 g
    Cholesterol 0.0 mg
    Sodium 304.4 mg
    Total Carbohydrate 39.1 g
    Dietary Fiber 3.9 g
    Sugars 3.2 g
    Protein 6.8 g

    The following items or measurements are not included:

    white wine vinegar

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