Fresh corn and orzo

6 Servings

Ingredients

Quantity Ingredient
4 ounces Dry Orzo Pasta
2 tablespoons Light Olive Oil
2 teaspoons Red Pepper Flakes
½ cup Seasoned Rice Wine Vinegar
¼ cup Light Corn Syrup
2 Bay Leaves
3 tablespoons Fresh Lime Juice
12 ounces Smoked Or Corned Chicken; julienned
2½ cup Fresh White Or Yellow Corn; cut from cob
⅓ cup Fresh Basil; minced
½ cup Green Onions; minced
½ cup Sweet Red Bell Pepper; *see notes
Salt And Freshly Ground Pepper; to taste
Basil Sprigs
Lime Wedges
Toasted Pine Nuts

Directions

DRESSING

GARNISH

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.

Yield: 6 to 8 servings

Recipe By : COOKING RIGHT SHOW #CR9738 Posted to EAT-L Digest 30 October 96 Date: Thu, 31 Oct 1996 05:20:22 -0500 From: Bill Spalding <billspa@...> NOTES : *Julienne finely, blanch briefly and drain

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