| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Indian | Ckright1 | 6 | Servings |
INGREDIENTS
| 4 | oz | Dry orzo pasta |
| 2 | T | Light olive oil |
| === DRESSING === | ||
| 2 | t | Red pepper flakes |
| 1/2 | c | Seasoned rice wine vinegar |
| 1/4 | c | Light corn syrup |
| 2 | Bay leaves | |
| 3 | T | Fresh lime juice |
| 12 | oz | Smoked or corned chicken |
| julienned | ||
| 2 1/2 | c | Fresh white or yellow corn |
| cut from the cob | ||
| 1/3 | c | Minced fresh basil |
| 1/2 | c | Minced green onions |
| 1/2 | c | Sweet red bell pepper |
| julienned fine | ||
| blanched briefly | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| === GARNISH === | ||
| Basil sprigs | ||
| Lime wedges | ||
| Toasted pine nuts |
INSTRUCTIONS
In a pot of lightly salted, boiling water cook orzo until al dente, approximately 3 to 4 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. This recipe yields 6 to 8 servings. Comments: PINE NUTS - It goes by many names; piguolia, pinon, Indian nut, pinocchio as well as pine nut. The seeds of all pine trees are probably edible but the best reputedly come from the European stone pine and and the pinon tree of the American southwest. The pine nut has a very long culinary history. It is mentioned in the works of Vigil, Theocrates and Ovid. The latter referred to them as one of the great aphrodisiacs of his time. Pine nuts were found among the foods in the ruins of Pompeii. Pine nuts are delicious and are best after they are lightly toasted, which heightens their flavor. Shelled pine nuts, because of their high oil content, can become rancid fairly quickly. Buy them at a store that has rapid turnover and be sure to store them tightly wrapped in a cool dark place. I keep them refrigerated or frozen. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9738 broadcast 01-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-01-1997 Recipe by: John Ash Converted by MM_Buster v2.0l.
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