Orzo and Corn off the Cob

Orzo and Corn off the Cob created by Karen Elizabeth

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
Serves:
Units:

ingredients

directions

  • 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.
  • Add the olives, sweet pepper, and green onions, toss well. Add the basil, parsley, oil, vinegar, salt and pepper. Toss gently to combine.
  • Serve at room temperature.
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RECIPE MADE WITH LOVE BY

@Chabear01
Contributor
@Chabear01
Contributor
"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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  1. Karen Elizabeth
    Orzo and Corn off the Cob Created by Karen Elizabeth
  2. 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
  3. 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.
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