Grilled Meats and Vegetables over Saffron Orzo
From choclytcandy 14 years agoIngredients
- For marinade: shopping list
- 5 cloves garlic, minced shopping list
- 1 cup fresh lemon juice, from about 5 lemons shopping list
- 2 cups extra-virgin olive oil shopping list
- 2 teaspoons smoked salt, or kosher salt shopping list
- 2 teaspoons freshly ground black pepper shopping list
- 1/2 teaspoon red pepper flakes shopping list
- 1/2 cup chopped flat-leaf parsley shopping list
- For grill: shopping list
- 3 skinless, boneless chicken breasts shopping list
- 4 boneless, skinless chicken thighs shopping list
- 1/2 pound medium shrimp, shelled and deveined shopping list
- 2 ears corn, husked and cut into thirds shopping list
- 1/2 pound cremini mushrooms, wiped clean shopping list
- 1 red bell pepper, halved and cored shopping list
- 1 yellow bell pepper, halved and cored shopping list
- 1 orange bell pepper, halved and cored shopping list
- saffron Orzo, recipe follows shopping list
- saffron Orzo: shopping list
- 4 cups chicken stock shopping list
- 1 teaspoon saffron threads shopping list
- 1 pound dried orzo shopping list
- 1/4 cup extra-virgin olive oil shopping list
- 1/2 lemon, juiced shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1/4 cup chopped flat-leaf parsley shopping list
How to make it
- In a medium bowl, combine the marinade ingredients.
- In a large bowl, combine half the marinade with the chicken breasts, chicken thighs, and shrimp. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the corn with reserved unused marinade and wrap in foil. Toss the mushrooms with 1/4 cup of the reserved unused marinade. Grill the chicken breasts and thighs to an internal temperature of 165 degrees F, about 7 minutes a side. Grill the corn inside the foil, for about 5 minutes a side. Grill the peppers for about 5 minutes a side. Grill the shrimp and the mushrooms, about 2 minutes a side. Brush the grilled peppers with the last of the reserved unused marinade. Slice the peppers and mushrooms before serving, if desired.
- Arrange grilled meats and vegetables over the saffron orzo on a large platter and serve immediately.
- Saffron Orzo:
- In a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow the saffron to bloom, about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper, and parsley. Toss to combine.
- Yield: 6 servings
People Who Like This Dish 2
- boosan21 Pleasant Valley, CT
- crazeecndn Edmonton, CA
- choclytcandy Dallas, Dallas
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