Prep 15 mins
Cook 30 mins
Toasting the orzo really makes this dish. It gives it a nutty flavour, very nice.
- 1 1⁄2 cups orzo pasta (rice-shaped pasta)
- 1 1⁄4 cups chopped onions
- 5 slices bacon, chopped
- 3 1⁄4 cups chicken broth (or more)
- 1 1⁄2 cups frozen peas, thawed
- Heat large nonstick skillet over medium heat.
- Add orzo and stir until beginning to color, about 10 minutes.
- Transfer orzo to small bowl.
- Add onion and bacon to same skillet.
- Sauté until bacon browns and onion is tender, about 15 minutes.
- Add 3 1/4 cups broth and orzo and bring to boil.
- Reduce heat to medium-low, cover and simmer until broth is absorbed and orzo is tender, about 18 minutes.
- Mix in peas.
- Add more broth if mixture is dry.
- Cover and cook until peas are just warmed through, about 2 minutes.
- Season to taste with salt and pepper and serve.
This was a solid, simple recipe that was still a lot of fun to make. Toasting the orzo was almost theraputic (the stirring). Tasted great and I would definitely make this again. Leftovers reheat very nicely and are really tasty. I did sub veggie stock (as that's what i had) for the chix stock. Also, I deglazed the pan with the broth before I added all of it & the orzo in to loosen the yummy browned bits from the bacon/onion saute! I think next time I might add a few less peas and begin browning the bacon by itself a few minutes before the onions are put in for some extra crispiness - but these are personal preferences only and the recipe works as is. Great addition to my anyday cookbook. Thanks for sharing this with us Dancer^!