| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | New text im, Cooking rig | 6 | Servings | |
INGREDIENTS
| 4 | oz | Dry Orzo Pasta |
| 2 | tb | Light Olive Oil |
| 2 | ts | Red Pepper Flakes |
| 1/2 | c | Seasoned Rice Wine Vinegar |
| 1/4 | c | Light Corn Syrup |
| 2 | Bay Leaves | |
| 3 | tb | Fresh Lime Juice |
| 12 | oz | Smoked Or Corned Chicken; julienned |
| 2 1/2 | c | Fresh White Or Yellow Corn; cut from cob |
| 1/3 | c | Fresh Basil; minced |
| 1/2 | c | Green Onions; minced |
| 1/2 | c | Sweet Red Bell Pepper; *see notes |
| Salt And Freshly Ground Pepper; to taste | ||
| Basil Sprigs | ||
| Lime Wedges | ||
| Toasted Pine Nuts |
INSTRUCTIONS
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 <[email protected]> NOTES : *Julienne finely, blanch briefly and drain
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