Recipe By : COOKING RIGHT SHOW #CR9738
Serving Size : 6 Preparation Time :0:00
Categories : New Text Import Cooking Right Show
Amount Measure Ingredient -- Preparation Method
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4 Ounces Dry Orzo Pasta
2 Tablespoons Light Olive Oil
--Dressing--
2 Teaspoons Red Pepper Flakes
1/2 Cup Seasoned Rice Wine Vinegar
1/4 Cup Light Corn Syrup
2 Bay Leaves
3 Tablespoons 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
--Garnish--
Basil Sprigs
Lime Wedges
Toasted Pine Nuts
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
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NOTES : *Julienne finely, blanch briefly and drain
