Corn Pepper Orzo Food

CORN & PEPPER ORZO

Steps:

• Cook pasta according to package directions. , Meanwhile, in a large nonstick skillet coated with cooking spray, saute red pepper and onion in oil for 2 minutes. Add the corn, Italian seasoning, salt and pepper; cook and stir until vegetables are tender. Drain pasta; stir into the pan.

PEPPERY PARMESAN ORZO

Steps:

• In a large saucepan, heat the olive oil over medium heat. Add the garlic, onions and chile flakes and cook until the onions soften, about 3 minutes. Add the orzo and white wine and cook until the wine is absorbed, 2 to 3 minutes. Add the chicken broth, some salt and pepper and 2 cups water and bring to a simmer. Cook, stirring often, until the orzo is tender and cooked through, about 20 minutes.
• Stir in the arugula, Parmesan and butter and serve.

ORZO WITH ARTICHOKE PESTO AND GRILLED CORN

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• Brush the corn with the oil, using a pastry brush. Grill, turning frequently, until the corn is tender, about 10 minutes. Allow the corn to cool slightly. Remove the kernels with a large knife and add to the serving bowl.
• For the pesto: In a food processor, combine 2 cups artichokes, oil, walnuts, oregano, parsley, lemon juice, garlic, lemon zest, salt and pepper. Blend, scraping down the sides of the bowl, as needed, until the mixture is thick and smooth.
• Chop the remaining 1 cup artichoke hearts into 3/4-inch pieces and add to the serving bowl. Add the pesto, tomatoes and Parmesan. Toss until all the ingredients are coated. Add salt and pepper to taste and serve.
• Cook's Note: To toast the walnuts, preheat the oven to 350 degrees F. Arrange the walnuts in a single layer on a baking sheet. Bake until lightly toasted, 8 to 10 minutes. Cool completely before using.

LEMON PEPPER ORZO

Steps:

• In a medium saute pan, bring the chicken stock to a boil. Add orzo and cook for 7 to 8 minutes until liquid is almost absorbed and orzo is tender. Turn heat off.
• Stir in the remaining ingredients. Season with salt and pepper, if necessary, and serve.

CREAMY LEMON-PEPPER ORZO WITH CHICKEN AND FIG SALAD

Steps:

• Whisk together the yogurt, 2 teaspoons of the oil, the garlic, lemon juice and 1/2 teaspoon each salt and pepper in a medium bowl until well combined.
• Bring a pot of water to a boil and preheat an outdoor or indoor grill to medium heat.
• Rub the chicken thighs with the remaining 1 teaspoon oil and sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper. Grill until nicely marked and cooked through, 10 to 12 minutes per side. Transfer to a cutting board at let stand for at least 5 minutes.
• Add the orzo to the boiling water and cook according to package directions for al dente, stirring in the peas the last minute of cooking. Drain the orzo and peas, reserving 1 cup of the cooking liquid. Stir the orzo and peas into the yogurt mixture, along with half of the goat cheese, 3 tablespoons of the herbs and at least three-quarters of the reserved cooking liquid, until well combined. Evenly divide among four plates.
• Thinly slice the chicken and arrange on top of the orzo. Sprinkle with the lemon zest and the remaining 1 tablespoon fresh herbs. Toss the salad greens, figs and vinaigrette together, divide evenly among four small salad plates. Sprinkle each with some of the remaining goat cheese. Serve.

CORN AND PEPPER ORZO

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a large nonstick skillet coated with cooking spray, saute red pepper and onion in oil for 2 minutes.
• Add the corn, italian seasoning, salt and pepper; cook and stir until vegetables are tender.
• Drain pasta; stir into the pan with vegetables.
• Enjoy!

ORZO SALAD WITH CORN, ARUGULA AND CHERRY TOMATOES

Steps:

• Add the olive oil and onion to a medium skillet over medium heat. Cook until the onion is translucent and soft, about 8 minutes. Remove from the heat and let the onion cool.
• Cook the orzo according to the package directions.
• Grill or boil the corn until cooked and tender, about 5 minutes. Cut the kernels from the cobs.
• Mix together the onions, orzo, cherry tomatoes and corn in a large bowl. Gently fold in the arugula. Drizzle with lemon oil and sprinkle the Parmesan on top.

ORZO, CORN, AND ROASTED PEPPER SALAD

Steps:

• Preheat broiler.
• Cut bell peppers in half lenghtwise, discard seeds and membranes. Place pepper halves, skin side up, on a baking sheet, and flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag, seal. Let stand 15 minutes. Peel and chop.
• Prepare grill to medium-high heat.
• Cook orzo in boiling water, according to package instructions. Drain, rinse, and set aside in a large bowl.
• Brush 1/2 Tablespoon of Olive oil on corn and onion slices. Place them on grill rack, and grill about 5 minutes, until lightly browned, turning occasionally. Cut kernels from ears of corn; chop red onion.
• Add bell pepper, corn, red onion, green onions, parsley, and jalapenos to the orzo.
• In a small ramekin or bowl, combine olive oil, vinegar, garlic, salt and pepper.
• Toss with salad to combine.

CORN AND ZUCCHINI ORZO SALAD

Steps:

• Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking; transfer to a large bowl.
• In a large skillet, heat 1 tablespoon oil over medium. Add corn and cook, stirring occasionally, until just tender, 4 minutes. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper. Stir in basil and feta. Transfer 4 cups salad to an airtight container; refrigerate for up to 2 days and use to make the Corn, Zucchini, and Pasta Frittata.

ORZO WITH CHICKEN, CORN, AND GREEN BEANS

Steps:

• Bring a pot of water to a boil; add a generous amount of salt. Cook orzo until al dente according to package instructions, adding green beans during last 6 minutes of cooking. Drain orzo and beans; rinse under cold water to stop the cooking.
• Meanwhile, in a large skillet, heat oil over medium. Add garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add corn and 1 teaspoon salt; cook, stirring occasionally, until warmed through, 2 to 3 minutes.
• Toss orzo and green beans with corn mixture and chicken. Season generously with salt and pepper. The dish can be made up to 2 days ahead; let cool, then cover and refrigerate until ready to serve, chilled or at room temperature.

ORZO AND CORN OFF THE COB

Steps:

• 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.

BIG DADDY'S LEMON PEPPER ORZO

Steps:

• In a medium saute pan, bring the stock to a boil.
• Add the orzo and cook for 7 to 8 minutes until liquid is almost absorbed and orzo is tender. Turn off heat.
• Stir in the remaining ingredients.
• Season with salt and pepper to taste and serve. Enjoy!

CHORIZO, ORZO & SWEETCORN SUMMER STEW

Steps:

• Heat the oil in a deep frying pan and fry the white parts of the spring onions, the peppers and chorizo for 8 mins, until the peppers are soft and the chorizo is just golden.
• Stir in the garlic, orzo, paprika, sweetcorn and tomato, and fry for 2-3 mins more. Pour in the stock. Bring to a simmer and cook for 8-10 mins, stirring often, until the orzo is tender. Stir in the parsley, the green parts of the spring onions, and the lemon juice and zest.

MENDI'S FAVORITE ORZO

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add the orzo pasta, and cook until al dente, 6 to 7 minutes; drain.
• Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, and season with onion powder, salt, and pepper. Cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the butter, corn, peas, parsley, and cooked orzo pasta. Season to taste with salt and pepper, and serve immediately.

ROASTED CORN AND ORZO SALAD

Steps:

• Prepare the vinaigrette by mixing the red wine vinegar, mustard, shallots, and olive oil in a medium bowl.
• Husk and remove kernels from cobs of corn. Then sprinkle with the olive oil and use salt and pepper to season to taste. Spread onto a baking sheet and roast in oven at 400 degrees for 15 to 20 minutes until the corn is tender.
• Prepare the vegetables by dicing the bell pepper, slicing the green onions, halving the tomatoes and chopping the marjoram.
• Make the Orzo by following the directions on its box.
• Toss the vinaigrette, corn, veggies and Orzo. Crumble the feta cheese on top and serve.

ONE-POT ORZO WITH TOMATOES, CORN AND ZUCCHINI

Steps:

• Heat olive oil in a large (12-inch) skillet, for which you have a lid, set over medium. And the onions, lightly season with salt and pepper, and cook, stirring occasionally, until tender, about 8 minutes. Turn the heat to medium-low, add the zucchini and garlic, and cook for 2 more minutes, stirring often.
• Add the tomatoes, basil, red-pepper flakes, 1 teaspoon salt and black pepper to taste. Cook, stirring occasionally, until the tomatoes have completely collapsed, 12 to 15 minutes. Add the balsamic vinegar and tomato paste and cook for 2 more minutes, stirring occasionally.
• Add 2 1/2 cups water and bring to a simmer over medium heat. Add the orzo, corn, and 1/2 teaspoon salt, mix well, and turn the heat to low. Cover and simmer for 10 to 12 minutes, stirring and scraping the bottom of the pan 3 or 4 times, until the pasta is cooked. The pasta should look "saucy" as it cooks; if at any point it looks dry, add another 1/4 cup water.
• Off the heat, add the mozzarella and Parmesan and stir gently until just combined. Top with fresh basil and more red-pepper flakes if desired, and serve hot.