Tuesday, January 18, 2011


serves two

1 cup orzo
1/2 cup chopped bacon
1 onion, diced
1 basket mushrooms, quartered
salt and pepper, to taste
1 tablespoon champagne or white wine vinegar
1 cup chicken broth
1/2 cup pureed pumpkin
2 tablespoons minced herbs (rosemary, sage, thyme, etc.)
1 tablespoon butter
shaved parmesan cheese, as needed to garnish

Bring a medium pot of salted water to a boil. Cook the orzo until about halfway done, about 4 minutes. Drain and set aside. In a large skillet, cook the bacon over medium heat. Cook until crisp. Remove from pan and reserve. Add the onions to the rendered bacon fat and saute until tender, about 4-5 minutes. Add the mushrooms and continue to saute until tender. Season the vegetables generously with salt and pepper. Deglaze the pan with the vinegar. Add the broth and pumpkin, and bring to a simmer. Stir in the orzo and continue to simmer until the liquid has mostly evaporated and the orzo is completely tender, about 6-8 minutes. Stir in the herbs and butter. Adjust seasoning if needed, and serve garnished with parmesan cheese.

bacon recipe courtesy of: Erin, The Apartment Kitchen, October 13, 2010

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