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Name: Fresh Corn and Orzo
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 1/2 c Fresh White Or Yellow Corn;; 2 Bay Leaves; 12 oz Smoked Or Corned Chicken;; Toasted Pine Nuts; 4 oz Dry Orzo Pasta; Lime Wedges; Basil Sprigs; 1/4 c Light corn syrup; 2 tb Light Olive Oil; 2 ts Red pepper flakes; 1/2 c Green Onions; minced; 1/2 c Seasoned Rice Wine Vinegar; 1/3 c Fresh Basil; minced; Salt; 3 tb Fresh lime juice; 1/2 c Sweet Red Bell Pepper; *see

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INGREDIENTS

2 1/2 c Fresh White Or Yellow Corn;
2 Bay Leaves
12 oz Smoked Or Corned Chicken;
Toasted Pine Nuts
4 oz Dry Orzo Pasta
Lime Wedges
Basil Sprigs
1/4 c Light corn syrup
2 tb Light Olive Oil
2 ts Red pepper flakes
1/2 c Green Onions; minced
DRESSING
1/2 c Seasoned Rice Wine Vinegar
1/3 c Fresh Basil; minced
Salt
GARNISH
3 tb Fresh lime juice
1/2 c Sweet Red Bell Pepper; *see

Servings

INSTRUCTIONS

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 NOTES : *Julienne finely, blanch briefly and drain

NOTES

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Fresh Corn and Orzo

2 1/2 c Fresh White Or Yellow Corn;
2 Bay Leaves
12 oz Smoked Or Corned Chicken;
 Toasted Pine Nuts
4 oz Dry Orzo Pasta
 Lime Wedges
 Basil Sprigs
1/4 c Light corn syrup
2 tb Light Olive Oil
2 ts Red pepper flakes
1/2 c Green Onions; minced
 DRESSING
1/2 c Seasoned Rice Wine Vinegar
1/3 c Fresh Basil; minced
 Salt
 GARNISH
3 tb Fresh lime juice
1/2 c Sweet Red Bell Pepper; *see

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@ICANECT.NET>    NOTES : *Julienne finely, blanch briefly and drain

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Nutrition

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Serving Size: 1 Serving (136g)
Recipe Makes: 6 Servings

Calories: 73
Calories from Fat: 56 (77%)

Amt Per Serving		% DV

	Total Fat 6.3g	8 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 3.8g
	Polyunsanturated Fat 1.3g
Cholesterol 0mg		0 %
Sodium 2.9mg		0 %
Potassium 33mg		1 %
Total Carbohydrate 4.9g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 4.3g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 73

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