Mexican Orzo Recipe

I've discovered that a wok is a fantastic tool for quick low-fat, and flavorful cooking!  I threw this meal together in under 15 minutes and it was great for lunch for 3 days.  Note: Chop all of the ingredients before using the wok since it goes fast once you start.

Mexican Orzo

Ingredients:

½ box orzo pasta

Clear oil such as canola, veg, or corn

Extra virgin olive oil

1 lb. shrimp

3 ears of corn, kernels removed (or 1 can)

½ poblano or green bell pepper

½ small onion, finely chopped

2 cloves garlic, minced

½ tsp cumin

½ tsp coriander
½ tsp paprika (smoked or hot)

2 Tbsp chopped cilantro

Juice and zest of 1 lime

½ cup cherry tomatoes, quartered

Feta cheese

Method:

Cook orzo to al dente as per box.

Meanwhile, get your wok or large saucepan nice and hot.   Add 1 tsp clear oil then add shrimp, paprika, a sprinkle of cumin and coriander, and salt and pepper.   Cook 3-4 minutes or until pink and charred.  Remove from wok.

Add 1 Tbsp clear oil to wok then add corn and cook  3 minutes,  add onion, pepper, cumin, and coriander  and cook another five minutes, until corn and peppers are blistered and onion is softened.  Add garlic and lime zest and cook for 1 minute. 

Combine orzo, shrimp, and corn mixture, tomatoes, lime juice, and cilantro.  Sprinkle in olive oil and feta to taste.  Add salt/pepper to taste.