Creamy Orzo Pasta
Recipe for a creamy orzo pasta with bacon, perfect for a side dish!
Equipment
- Sink Colander
- Cutting board
- Large Saucepan oven safe
- Small Bowl
Ingredients
- 2-4 oz Bacon cut into 1/2-inch pieces
- 1 Onion
- 2 Celery
- 1 cup Orzo
- 1/2 tsp Lemon Zest grated cheese
- 1 Tbsp Fresh Lemon Juice
- 3 cups Chicken Broth
- 1/4 tsp Black Pepper
- 1 tap Salt
- 1/2 tsp Ground Coriander
Instructions
- Rinse two stalks of celery, peel and then slice the ends off and then thinly slice the celery.
- Cut an onion in half, peel the skin off, then dice the onion.
- Warm a large saucepan on the stove, spray with non-stick spray, and then add the diced onion and celery.
- Cut bacon into 1/2-inch strips and then add the slices to the hot saucepan with the onion and celery, cooking until the bacon is browned.
- Measure out 3 cups of stock and then set aside. I used L.B. Jamison's soup base to make my chicken stock, and while this recipe is doubled, the stock was also doubled.
- Zest 1 lemon and then use a juicer to juice the liquid from the lemon. If you are using bottled lemon juice, measure the amount in a measuring cup.
- Add the orzo to the saucepan and then stir it into the bacon and celery mixture, stirring often.
- Cook the orzo for 1-2 minutes.
- To the orzo in the saucepan, add the lemon juice and stock and then stir to combine.
- Bring the mixture to a simmer over medium heat, around 8 minutes.
- In a small bowl, mix together ground black pepper, salt if using, and coriander, then sprinkle on top of the orzo pasta in the saucepan.
- Preheat the oven to 450 degrees Fahrenheit and then cover the saucepan and place it into the oven for 6-7 minutes to finish cooking.
- When done, remove the pan carefully from the oven and let rest 5 minutes.