After the pancetta crisps, add the whole-wheat orzo to develop and soak up all the salty and buttery flavor. Acting as a blank canvas, orzo easily adapts to different flavors making rich pancetta drippings and fresh chopped chives the perfect balance and pairing. The addition of the olive oil and tang of apple cider vinegar completes this pasta side dish. Take this a grab-and-go lunch with you as it can be served hot, cold or at room temperature. Pair with grilled fish for a complete meal.
2 1/2 ounces sliced pancetta
3/4 cup uncooked whole-wheat orzo (rice-shaped pasta)
1 3/4 cups unsalted chicken stock
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons apple cider vinegar
2 tablespoons chopped fresh chives
Est. added sugars 0
How to Make It
Cook pancetta in a large skillet over medium-high 3 minutes or until crisp. Remove pancetta, reserving drippings in pan; coarsely chop pancetta. Add orzo to drippings; cook over medium-high 2 to 3 minutes, stirring occasionally. Stir in chicken stock; bring to a boil. Boil 10 minutes or until liquid is absorbed. Remove from heat. Stir in olive oil and vinegar. Sprinkle with pancetta and chives.
Couldn't find whole wheat orzo so just used regular orzo. The pancetta didn't leave enough fat in the pan and the orzo stuck to the bottom. I added the stock and cooked it as directed. Only used 1 tablespoon of oil and vinegar and it was more than enough. My daughter said it was way too salty for her. It was easy, but not good enough to make again.
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