Ingredients: 3 T. extra-virgin olive oil, divided,2 small zucchini, cut into approximate 3/4-inch dice,2 ears of fresh corn, kernels cut from the cobs (in a pinch you can sub 1 1/2 c. frozen, thawed corn),1 1/2 c. (about 8 oz.) orzo pasta,14 oz. can low-sodium chicken broth, plus enough water to equal 3 c. total liquid,3/4 t. salt,2 scallions, minced,1 T. minced fresh mint,3/4 c. crumbled feta cheese,1 T. fresh lemon juice,salt & pepper, to taste
Instructions:
- Heat 2 t. oil in a 12-inch nonstick skillet over medium-high heat until the oil is shimmering.
- Add the zucchini and a pinch of salt, and cook stirring occasionally until the zucchini is well-browned and just tender, about 3-4 minutes.
- Remove the zucchini to a plate, add 1 t. oil, the corn and a pinch of salt. Cook until the corn is browned at the edges and just tender, another 3-4 minutes, add corn to the plate with the zucchini.
- To the skillet, add the remaining 2 T. oil and the orzo. Cook stirring constantly until the orzo is toasty and browned, 2-3 minutes.
- Add the 3 c. liquid and the 3/4 t. salt. Bring to a simmer, reduce the heat to low, cover and cook, stirring once or twice throughout, until the liquid is absorbed and the orzo is tender, about 15-20 minutes. Off heat, add the sauteed veggies, scallions, mint, feta and lemon juice. Stir to combine, season with salt and pepper to taste.
