Monday, March 9, 2009

Toasted Orzo Bake

Orzo is a versatile easy to cook with pasta that resembles rice on steroids. I am not a fan of rice unless sushi or aveglemono are involved. This is an easy weeknight meal... asparagus may be substituted for peas or spinach...  bacon for chicken sausage... marsala for white wine. Top with provolone or my husband's favorite goat cheese and you are all set. 

1 cup orzo
1 tablespoon butter
2 cups of chicken stock
2-3 slices cooked bacon
5 cooked asparagus stalks
1 tablespoon parmesan cheese
2-3 slices of provolone 
splash of dry marsala wine

Pre-heat oven to 350. In a medium pot melt the butter, toast orzo over medium heat until slightly brown, slowly add splash of marsala cook for a minute add chicken stock and cook for about 3 minutes less then suggested cooking time. Combine orzo, parmesan, asparagus and bacon in a casserole dish. Mix to combine and top with provolone bake for 15-20 minutes

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