Quick Orzo Pilaf

1 quart water

1 cup dried orzo pasta

1 cup frozen corn kernels

½ large ripe tomato or 3 medium Roma tomatoes (for about 1 cup pieces)

2 scallions (for about ¼ cup chopped)

¼ cup chopped black olives, optional

1 tablespoon extra-virgin olive oil

Salt and black pepper, to taste

Place the water in a saucepan and bring it to a boil. Add the orzo and cook according to the package directions just until tender. Drain well.

While the orzo cooks, rinse the corn in a colander under cool tap water to thaw. Drain well and place in a quart-sized serving bowl. Slice, seed and finely chop the tomato, and add it to the bowl along with any juices from the tomato. Rinse and slice the scallions, using all of the whites and enough tender green tops to make ¼ cup. Add them to the bowl. If using the chopped olives, drain and add them to the bowl.

When the pasta is cooked and drained, add it to the bowl. Drizzle the olive oil over the pilaf and toss well. Season with salt and pepper to taste and serve.

Serves six to eight.

Nutrition values per serving: 115 calories, 2 g fat (trace amount saturated), 20 g carbohydrates, 1 g fiber, 3 g protein, 0 cholesterol, 4 mg sodium.