Quick Orzo Pilaf

By nlhartman

Flexibitliy and flavor on the fly!

Ingredients

• 4 c. water
• 1 c. dried orzo pasta
• 1 c. frozen corn kernels
• 1/2 large rip tomato or 3 medium Roma tomatoes, chopped (about 1 cup)
• 2 green onions (about 1/4 c.)
• 1/4 c. chopped black olives (optional)
• 1 T. extra-virgin olive oil
• Salt and pepper to taste

Details

Preparation time 15mins

Preparation

Step 1

Place the water in a saucepan and bring it to a boil. Add the orzo and cook according to the package directions just until tender. Drain well.
While the orzo cooks, rinse the corn in a colander under cool tap water to thaw. Drain well and place in a quart-size serving bowl. Slice, seed and finely chop the tomato. Rinse and slice the green onions, using all of the whites and enough tender green tops to make 1/4 cup. Add them to the bowl. If using the chopped olives, drain and add them to the bowl.

When the pasta is cooked and drained, add it to the bowl. Drizzle the olive oil over the pilaf and toss well. Season with salt and pepper to taste and serve.