I love the idea of the smoked salt with this.
terry
Grilled Meats And Vegetables Over Saffron Orzo
Serves 6
Recipe By: Giada De Laurentiis
For marinade:
5 clovegarlic -- minced
1 cup fresh lemon juice -- from about 5 lemons
2 cup extra-virgin olive oil
2 teaspoons smoked salt -- or kosher salt
2 teaspoons freshly ground black pepper
1/2 teaspoons red pepper flakes
1/2 cup chopped flat-leaf parsley
For grill:
3 skinless -- boneless chicken breasts
4 boneless -- skinless chicken thighs
1/2 pounds medium shrimp -- shelled and deveined
2 ear corn -- husked and cut into thirds
1/2 pounds cremini mushrooms -- wiped clean
1 red bell pepper -- halved and cored
1 yellow bell pepper -- halved and cored
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:
4 cup s chicken stock
1 teaspoon saffron threads
1 pound dried orzo
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
1 teaspoon salt
1 teaspoon freshly ground black pepper
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
Prep Time: 30 minutes
Inactive Prep Time: 1 hour
Cook Time: 20 minutes
Yield: 6 servings
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