June 16, 2008

Orzo with Toasted Corn and Scallions (Summer Gatherings Cookbook)

Then, I have the dish for you! Tonight, I wanted to make something more interesting that the usual pasta to go with baked chicken. My boys love corn, so when I found a recipe for Orzo with Toasted Corn and Scallions in Summer Gatherings: Casual Food to Enjoy with Family and Friends I was sure I had the perfect solution.

Now, the recipe calls for fresh corn on the cob but I opted to use part of a package of a frozen corn I have from Trader Joe's. I imagine that fresh corn would make this dish even better. The combination of corn, orzo, scallions and parmesan created the tastiest side dish. It's hard to describe the exact flavor as there was the sweetness of the corn with the bit of the sharpness from the Parmesan that was simply addicting. EVERYONE loved it! There was maybe 1 tablespoon of it left after everyone had gone back for more and more. This is the second recipe I have made from this cookbook and I know I'll be making more. This is also a perfect recipe to submit to Sweetnicks for the weekly ARF 5 a Day round-up!

orzo with toasted corn and scallions

Our main dish tonight was baked chicken seasoned with Penzey's Northwoods Seasoning. This seasoning is a blend of paprika, thyme, rosemary and chipotle. The smokiness of the chipotle really comes through. We had some left over and will be using it to top salads for lunch tomorrow. Overall, tonight's dinner was a hit with everyone, and I really can't ask for more!

Orzo with Toasted Corn and Scallions

Recipe by Adapted from: Summer Gatherings, Rick Rodgers
  • 1 cup orzo
  • 1 tablespoon Extra Virgin Olive Oil
  • 3 tablespoons unsalted butter, divided (I used a little less - probably 2 1/2 tablespoons)
  • 1 1/2 cups fresh corn kernals, cut from 2 large ears corn (I subbed frozen organic corn from Trader Joe's)
  • 2 small scallions, white & green parts, finely chopped
  • 1/2 cup freshly grated Parmesan
  • salt and freshly ground pepper to taste
Cooking Directions
  1. Bring a medium saucepan of water to a boil. Add the orzo and cook according to package instructions. Drain in a wire sieve, rinse under cold water. Then, toss with the extra virgin olive oil and set aside.

  2. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the corn and cook until the corn is lightly toasted - about 5-6 minutes (taste to make sure it's heated if using frozen corn).

  3. Stir in the scallions and cook about 1 minute, then add the orzo and remaining butter. Cook, stirring all together for about 1 minute.

  4. Transfer to a serving dish, then stir in the Parmesan. Season with salt and pepper to taste.


Kevin said...

This sounds like a good way to enjoy fresh corn.

EAT! said...

Don't you love when you find a new favorite cookbook!?

That Girl said...

I'm totally getting into orzo right now. It's so cute!

RecipeGirl said...

I just copied the recipe. Looks like a wonderful summer side.

I love the cookbook! I don't have it, but it looks like something I would enjoy, and it would be a great cookbook display for my kitchen in the summertime :)

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