Avo and Corn Pasta Rice
Forkfuls of creamy, crunchy deliciousness!
Serves: 6 as a side
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients:
- 2 corn cobs, husks removed
- Salt and pepper
- 250 ml (1 cup) orzo (pasta rice)
- 2 garlic cloves, crushed
- 2 spring onions, sliced
- Zest and juice of 2 lemons
- 60 ml (¼ cup) avocado or olive oil
- 2 avocados, sliced and/or chopped
- Handful dill
- 500 ml (2 cups) frozen peas, cooked
- Handful rocket
How To Make Avo and Corn Pasta Rice
- Cook the corn in salted boiling water for 5 minutes. Drain. Cook over hot coals (or on a griddle pan) for about 10 minutes, turning occasionally, until charred. Cool. Slice off the kernels.
- Cook the orzo in salted boiling water for about 15 minutes until tender. Drain.
- Blitz together the garlic, half of the onions, lemon juice (reserve the zest), oil, ½ an avocado and dill until smooth. Season with salt and pepper.
- Combine the orzo, corn, remaining onions, peas and dressing. Top with remaining avocado, lemon zest and rocket.