Serves 1
Directions
- 1Cook the orzo until al dente, drain and transfer to a large mixing bowl to cool slightly.
- 2Add the corn directly to the surface and grill for 10–12 mins, turning occasionally with tongs until lightly charred on all sides. Set aside to cool.
- 3Trim the roots off the scallions and separate the white and dark green parts. Set the greens aside.
- 4Add the white parts to the hot grill pan and sear for 1–2 mins per side, pressing down gently with a spatula or grill press to get even color.
- 5Add the garlic cloves and avocado oil to one side of the pan and sauté for 2–3 mins until fragrant and golden. Set scallions and garlic aside to cool.
- 6To a blender, add the sautéed garlic, 4 of the seared scallions, lemon zest and juice, vinegar, olive oil, miso, and salt. Blend until smooth and creamy. Add the dill and blend again until fully incorporated. Taste and adjust salt or acidity as needed.
- 7Cut the corn kernels off the cob. Thinly slice the remaining cooked scallions and raw scallion greens.
- 8Add the corn, scallions, artichoke hearts, edamame, oregano, arugula, and red pepper flakes to the bowl of orzo. Pour the dressing overtop and toss well to coat. Taste and adjust seasoning with more salt or lemon juice.
Ingredients
- Kosher salt
- 1 cup orzo
- 3 ears corn
- 1 bunch green scallions
- 2 tsp avocado oil
- 5 garlic cloves
- 1 medium lemon
- 1 tbsp white wine vinegar
- 0.25 cup extra virgin olive oil
- 1 tsp yellow or white miso paste
- 0.25 cup fresh dill
- 1 tbsp fresh oregano leaves
- 12 oz frozen edamame
- 0.33 cup marinated jarred artichoke hearts
- 3 cups baby arugula
- 1/4-1/2 tsp red pepper flakes (optional)
- vegan parmesan (optional)
Equipment
grill pangriddleblender
Tips
- Top with vegan parm just before serving for extra umami.
- Serve immediately or chill for later.
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