Recipe - Fresh Corn And Orzo

4 ounce Dry Orzo Pasta
2 tablespoon Light Olive Oil

DRESSING
2 teaspoon Red Pepper Flakes
One half cup Seasoned Rice Wine Vinegar
One fourth cup Light Corn Syrup
2 Bay Leaves
3 tablespoon Fresh Lime Juice
12 ounce Smoked Or Corned Chicken;
julienned
2 One half cup Fresh White Or Yellow Corn;
cut from cob
1/3 cup Fresh Basil; minced
One half cup Green Onions; minced
One half cup 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
Recipe By : COOKING RIGHT SHOW #CR9738

Posted to EATL Digest 30 October 96

Date: Thu, 31 Oct 1996 05:20:22 0500

From: Bill Spalding billspa@ICANECT.NET

NOTES : *Julienne finely, blanch briefly and drain