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Lilypie Kids birthday Ticker
Friday, July 13, 2007
Favorite Ingredients Friday - Healthy Edition


Jim and I tried this recipe last summer, and we thought it was amazing. Very summery and light. It makes a huge amount. We cut it in half and still had a ton of food. Don't let this recipe intimidate you. It's really easy.

Grilled Meats and Vegetables over Saffron Orzo
Recipe courtesy Giada De Laurentiis

For marinade:

1. 5 cloves garlic, minced
2. 1 cup fresh lemon juice, from about 5 lemons
3. 2 cups extra-virgin olive oil
4. 2 teaspoons smoked salt, or kosher salt
5. 2 teaspoons freshly ground black pepper
6. 1/2 teaspoon red pepper flakes
7. 1/2 cup chopped flat-leaf parsley

For grill:

1. 3 skinless, boneless chicken breasts
2. 4 boneless, skinless chicken thighs
3. 1/2 pound medium shrimp, shelled and deveined
4. 2 ears corn, husked and cut into thirds
5. 1/2 pound cremini mushrooms, wiped clean
6. 1 red bell pepper, halved and cored
7. 1 yellow bell pepper, halved and cored
8. 1 orange bell pepper, halved and cored

Saffron Orzo, recipe follows

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:

1. 4 cups chicken stock
2. 1 teaspoon saffron threads
3. 1 pound dried orzo
4. 1/4 cup extra-virgin olive oil
5. 1/2 lemon, juiced
6. 1 teaspoon salt
7. 1 teaspoon freshly ground black pepper
8. 1/4 cup chopped flat-leaf parsley

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

Go visit Overwhelmed with Joy for more fantastic recipes!

Past FIF recipes:
Crockpot Red Beans
Better Than Almost Anything Cake
Fruity Sangria
Outrageous Brownies
Enchiladas de Pollo
Lescó
Catalina Chicken
Croissant French Toast
Corned Beef
Sloppy Joe, Mac 'n Cheese Casserole
Shredded Chicken
Baked Bean & Burger Casserole
Chocolate Bourbon Pecan Pie
Crab Rangoon
Sausage con Queso and Ro-tel Cheese Dip
Blueberry Multigrain Coffeecake
Banana Bread
Bananas Foster
Old-Time Beef Stew
White Chocolate Snack Mix
Gorilla Bread
Ginger Shrimp
Roast Chicken
Tex-Mex Chicken Taco Soup
Shrimp Mold
Pasta Puttanesca
Pork Milanese
Pumpkin Dip
Oven-fried Chicken
Best Bundt Cake Ever
Hot Dog Casserole
Chicken & Rice
Peanut Butter Fudge
Omelets in a Bag
Shrimp Boil
Apple Cheese
Pulled Pork BBQ

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5 Comments:

Blogger Renee's Ramblings said...

This sounds wonderful! I can't wait to try it. Thanks for posting. Have a wonderful weekend.

Blogger April said...

Sounds great - will have to try soon!

Blogger Lorie said...

Soounds really good. BTW, I made your Best ever bundt cake and it is definatley a kepper. Thanks. Have a great weekend!

Blogger Ribbon Rock Star said...

mmmmm! Great recipe!

Linda

Blogger Overwhelmed! said...

This recipe sounds great! I love Giada De Laurentiis and her cooking!

Thanks so much for participating in my Favorite Ingredients Friday- Healthy Eating Edition recipe exchange. I do appreciate it.

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