Orzo and Corn off the Cob

Submitted by Chabear01

"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."

 

• Ready In: 39mins
• Ingredients: 11
• Serves: 6

ingredients

• 473.18 ml fresh corn, cut off the cob
• 295.73 ml orzo pasta
• 236.59 ml kalamata olive, pitted and halved
• 1 medium sweet red pepper, chopped (3/4 cup)
• 59.14 ml green onion, thinely sliced
• 59.14 ml fresh basil, finely snipped
• 59.14 ml fresh parsley, finely snipped
• 59.14 ml olive oil
• 29.58 ml white wine vinegar
• 1.23 ml salt
• 1.23 ml 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.

Reviews

[Karen Elizabeth]

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