photo img_03.jpg  photo img_04.jpg  photo img_06.jpg  photo img_05.jpg  photo img_07.jpg

"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


Friday, June 14, 2013

Orzo with Corn and Peppers

Matt loves orzo.  It's like rice, but it's pasta!  It's also really easy to whip up an impressive side dish with orzo.  It cooks very quickly and mixes well with most veggies, herbs and even cheeses.  You can serve it hot or cold.  It's very versatile.  

This would work as a salad, chilled or at room temperature, but I served it warm as a side dish.  Here's what you need:

3/4 cup uncooked orzo pasta
1 large red hot pepper or bell pepper
1 small onion
2 cups frozen corn
a handful of chives or green onions 
a splash of white wine vinegar
salt and pepper

First cook the orzo according to package directions.  Mine was 8 minutes in boiling water. Make sure your strainer's holes are small enough that the orzo won't fall through, and drain it.  

Meanwhile, chop the onion and pepper.  Sauté in a large pan with a little oil or cooking spray for about 2 minutes.

Then add the corn to the pan and continue to sauté until the vegetables are cooked, about 5 minutes.  

Mix in the cooked orzo and a splash of white wine vinegar. Lime juice would work too.  Season with salt and pepper to taste.  

Right before serving, stir in the chopped chives.   

I served this with some grilled pork tenderloin and roasted Brussels sprouts.  It's also great as a vegetarian main dish or lunch the next day.


No comments:

Post a Comment