Warm Orzo Salad
Recipe by Nicole Thom-Arens
Serves 4
Orzo, a rice-shaped pasta, makes a great side dish during the summer months. The pasta cooks quickly and is a nice vehicle for a variety of vegetables. This is my favorite combination—corn, tomatoes, parsley, and lemon. It is equally delicious served hot or at room temperature.
Ingredients:
1 cup orzo, uncooked1 tablespoon olive oilRed pepper flakes to taste2 ears of corn or 10 ounces frozen corn1 cup cherry tomatoes2 tablespoons parsley, choppedJuice of 1 lemonSalt to taste
Instructions:
1) Heat a skillet over medium heat with 1 tablespoon of olive oil.2) Fill a medium saucepan about 3/4 of the way full with water. Bring to a boil over high heat. 3) If using fresh corn, remove the husk and carefully cut the kernels from the cob. 4) When the oil is hot, add red pepper flake and the corn (fresh or frozen). Add a pinch or two of kosher salt. Stir to combine. 5) While the corn is cooking, rinse the tomatoes and slice them in half. 6) After the corn has cooked for five minutes, add the tomatoes. (You want to give the corn a head start because once the tomatoes start to burst, they are more likely to burn.)7) Once the water has started to boil, add a generous amount of kosher salt and then the orzo. Reduce to a low boil and cook until the pasta is tender—about 12 minutes.8) While the pasta is boiling and the corn and tomatoes are cooking, chop the parsley. Set aside.9) When the corn is charred and the tomatoes have burst, remove from the heat and set aside. 10) When the orzo has cooked, drain well. Return it to the saucepan, add the juice of 1 lemon and stir. Add the corn and tomatoes and parsley. Season with a pinch or two of kosher or flaky sea salt.
Ingredients:
1 cup orzo, uncooked1 tablespoon olive oilRed pepper flakes to taste2 ears of corn or 10 ounces frozen corn1 cup cherry tomatoes2 tablespoons parsley, choppedJuice of 1 lemonSalt to taste
Instructions:
1) Heat a skillet over medium heat with 1 tablespoon of olive oil.2) Fill a medium saucepan about 3/4 of the way full with water. Bring to a boil over high heat. 3) If using fresh corn, remove the husk and carefully cut the kernels from the cob. 4) When the oil is hot, add red pepper flake and the corn (fresh or frozen). Add a pinch or two of kosher salt. Stir to combine. 5) While the corn is cooking, rinse the tomatoes and slice them in half. 6) After the corn has cooked for five minutes, add the tomatoes. (You want to give the corn a head start because once the tomatoes start to burst, they are more likely to burn.)7) Once the water has started to boil, add a generous amount of kosher salt and then the orzo. Reduce to a low boil and cook until the pasta is tender—about 12 minutes.8) While the pasta is boiling and the corn and tomatoes are cooking, chop the parsley. Set aside.9) When the corn is charred and the tomatoes have burst, remove from the heat and set aside. 10) When the orzo has cooked, drain well. Return it to the saucepan, add the juice of 1 lemon and stir. Add the corn and tomatoes and parsley. Season with a pinch or two of kosher or flaky sea salt.