since i have an indoor grill, i like finding recipes to grill — especially because it is supposed to be healthier. everything in this dish is grilled, except for the orzo/rice.
i read online that saffron thread (in the saffron orzo recipe) is very expensive. so instead of the saffron orzo, i finished the rest of the mexican rice i had. it was a perfect combination with the grilled meats and vegetables. YUM!
- 5 cloves garlic, minced
- 1/2 cup fresh lemon juice (2 to 3 lemons)
- 1 cup extra virgin olive oil
- 1 teaspoon sea salt or kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped flat leaf parsley
- 2 skinless, boneless chicken breasts
- 1/4 pound medium shrimp, shelled and deveined *optional
- 1 ear corn, husked and cut into thirds
- 1/4 pound cremini mushrooms, wiped clean ~ or use any other mushrooms … like portabello mushroom
- 2 colorful bell pepper, halved and cored
- Saffron Orzo, recipe below ~ or use Mexican rice … I like Goya’s Mexican Rice – Chicken Flavor
In a medium bowl, combine the marinade ingredients.
Put chopped mushrooms in the marinade, remove mushrooms and shake off excess marinade. Put mushrooms in the center of a large aluminum foil and fold on top and along the sides. Repeat for the corn. Then for the peppers.
In the marinade bowl, put the chicken (and shrimp, optional) and combine with the remainder of the marinade. 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. If using indoor grill, preheat the grill to medium-high heat.
Grill corn on one side and the chicken on the other side and grill for about 7 minutes a side. Grill the peppers for about 5 minutes a side. Grill mushrooms (and shrimp), about 2 minutes a side.
Arrange grilled meats and vegetables over the saffron orzo on a large platter and serve immediately.
original recipe from Everyday Italian: Grilled Meats and Vegetables over Saffron Orzo
** NOTE: saffron threads (while an amazing flavor) are very expensive!
- 2 cups chicken stock
- 1/2 teaspoon saffron threads
- 1/2 pound dried orzo
- 1/8 cup extra-virgin olive oil
- 1/4 lemon, juiced
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 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.