Best Orzo With Bacon And Asparagus Recipes

ORZO WITH ASPARAGUS

Steps:

• Heat olive oil and butter over medium heat.
• Add onion, fennel, garlic and saute until very soft.
• Add orzo and 1/2 cup chicken stock.
• Stir as you would risotto until liquid is absorbed.
• You might not use the whole quart of broth.
• Repeat until pasta is almost al dente.
• Add asparagus and simmer until tender.
• Top with parmesan, pepper flake and thyme.

LEMONY ORZO WITH ASPARAGUS AND GARLIC BREAD CRUMBS

Steps:

• Bring a medium pot of salted water to a boil. Add the orzo and cook until al dente according to package directions. Two minutes before the orzo is done, add the asparagus. Drain the orzo and asparagus. Wipe out and reserve the pot.
• While the orzo and asparagus cook, make the dressing: In a large bowl, stir together 3 tablespoons oil and the lemon zest and juice; season to taste with salt and pepper. Add the drained orzo and asparagus and toss to coat. Set aside while you toast the bread crumbs.
• In the reserved pot, heat the remaining 2 tablespoons oil over medium. Add the panko and cook, stirring, until golden brown, 3 to 5 minutes. Remove from heat, then stir in the garlic and season with salt and pepper.
• Stir the Parmesan and herbs into the orzo, taste, then season with salt, pepper and additional lemon juice, if desired. Top with the toasted bread crumbs and more Parmesan if you like. Serve warm or at room temperature.

ORZO WITH ROASTED RED PEPPERS & ASPARAGUS

Steps:

• Cook orzo according to package directions.
• Heat skillet over medium heat.
• Spray with non stick cooking spray.
• Add Earth Balance margarine and garlic and cook until fragrant.
• Add chopped roasted red peppers and spices to taste.
• Reduce heat to low, add chopped asparagus and stir to coat.
• Drain orzo, reserving about 1 cup of the pasta cooking liquid.
• Add orzo to skillet, and gently mix, adding pasta water as needed.

BAKED SALMON WITH CREAMY ORZO

Steps:

• Preheat oven to 450 degrees. Combine bacon, onion, and 1/4 cup celery in a large straight-sided skillet over medium-high; cook, stirring, until bacon is beginning to brown, about 5 minutes. Add orzo; cook, stirring, 1 minute. Stir in lemon juice and broth; season with salt and pepper. Bring to a simmer and cook, stirring, until orzo is tender and liquid has nearly evaporated, 8 minutes.
• Stir together coriander, zest, 1 teaspoon salt, and 1/4 teaspoon pepper. Season fish with spice mixture and nestle into orzo in skillet; cover and transfer to oven. Bake until fish is just cooked through, 5 to 6 minutes; transfer fish to a plate. Let orzo cool 5 minutes, then stir in radicchio with remaining 1/2 cup celery just until wilted. Return fish to skillet and serve, with lemon wedges.

TOASTED ORZO WITH PEAS, ONION AND BACON

Steps:

• 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.

CREAMY PARMESAN ORZO WITH BACON

Steps:

• Cook the bacon in a large saucepan over medium heat until crisp; remove with a slotted spoon (you can drain the bacon fat or leave it).
• Melt 2-3 tablespoons butter, then add in onions and garlic; saute until soft (about 5 minutes).
• Add in the orzo and stir for about 2 minutes.
• Slowly add in the 4-1/2 cups broth; simmer uncovered until the orzo is firm-tender and the broth is absorbed, stirring occasionally (this should take about 7-8 minutes).
• Add in whipping cream and bring to a simmer.
• Mix in Parmesan cheese and thyme, then cooked bacon.
• Season with salt and pepper.
• *NOTE* you can thin with additional broth if desired.

ORZO WITH BACON AND ASPARAGUS

Steps:

• Cook bacon in large nonstick skillet over medium heat until crisp. Reserve bacon and 2 tablespoons bacon drippings in skillet. Add broth; bring to a boil. Add orzo. Reduce heat to low; cover and cook 5 minutes.
• Add asparagus and roasted peppers; cover and cook an additional 5 to 10 minutes or until orzo and asparagus are tender, stirring occasionally. Sprinkle individual servings with cheese.