Light Peas and Corn Orzo
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 1 cup orzo
  • 1 ear of fresh sweet corn
  • about ½ cup skim milk (for cooking the corn)
  • about ⅔ cup of cooked peas (or more if you really like peas)
  • 1 Tbs. of chopped, fresh basil
  • 1 Tbs. of olive oil
  • 1¼ cup seafood stock (you can use all stock, but I always add water to make it slightly less strong)
  • ¼ cup water
  • salt and pepper to taste
Instructions
  1. Begin by lightly browning the dry orzo with the tablespoon of olive oil. It's up to you how brown to make it, but just like browning butter, it sneaks up on you. So, the browner it is the nuttier it tastes.
  2. Pour the water and seafood stock on top of the orzo, mix a little and then cover and let cook untouched according to the package directions.
  3. When the orzo has absorbed the most or all of the liquid, mix in the rest of the ingredients. Serve immediately. (If not, you may need to add more water/stock later because it tends to dry up a little if it rests on the stove for too long).  It tastes best with a spoon directly out of the pan if you ask me...
Recipe by A Sue Chef at https://www.asuechef.com/sauteed-louisiana-drum-with-garlic-lemon-butter-with-a-side-of-light-pea-and-corn-orzo/