Grilled Meats and Vegetables over Saffron Orzo

It's been WAY too long, I know. But I'm about done with the challenge of a lifetime, and I promise to add more recipes as the fall sets in. Cross my heart, hope to die.

Many moons ago I lost all my recipes to a tragic computer crash. Since that time I've been putting them back into my computer and finding some great ones that I tried, but neglected to share with you. This is just one of those.

As I recall I made this for a bunch of people - which included the crush at the time - and it was overwhelming good.

Grilled Meats and Vegetables over Saffron Orzo

Courtesy of FoodNetwork

Courtesy of FoodNetwork
Servings 6

For marinade:

• 5 cloves garlic, minced
• 1 cup Fresh lemon juice
• 2 cups Extra virgin olive oil
• 2 tsp Kosher salt
• 2 tsp Red pepper flakes
• 1/2 cup Chopped flat leaf parsley

For the grill:

• 3 skinless boneless chicken breasts
• 3 skinless boneless chicken thighs
• 1/2 lb medium shrimp; peeled and deveined
• 2 ears corn; husked and cut into thirds
• 1/2 lb cremini mushrooms
• 1 red bell pepper halved and cored
• 1 yellow bell pepper halved and cored
• 1 orange bell pepper halved and cored

Safron Orzo

• 4 cups 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 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.

For Saffron Orzo:

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.