When we
are in NY for the weekend, I try to plan out the week of dinners so that I don’t
have to think about what to make when I get home at night. I find, if I don’t
know what to make, I quickly go to the tried and true (not bad, except when you
have it constantly), or worse, the pre-packaged.
In order
to try and spice up my dinners, I got a Cooking
Light subscription, which gives you great recipe ideas that do not feel so
routine. A few months ago, I tried this
recipe (with a few tweaks) and it quickly became one of my new staples.
INGREDIENTS
1 box of
chicken broth
1 cup of
water
8-9 strips
of turkey bacon
2
tablespoons of olive oil
6 green
onions, chopped
1 shallot,
chopped
1 box of
orzo pasta
2 lemons
(you will use the rind and the juice)
Dash of
salt
Dash of
black pepper
Green
asparagus (trimmed and cut into one-inch pieces)
Parmigiano-Reggiano
cheese (about ½ cup)
Parsley
(dried)
DIRECTIONS
1. Bring chicken broth and
one cup of water to a simmer (do not boil). Keep warm.
2. Heat a saucepan over
medium-low heat and cook the turkey bacon until crisp (you do not want this too
crispy though).Once cooked, remove and chop.
3. In the same saucepan you
cooked the turkey bacon (do not wash), add the tablespoons of olive oil and
heat (medium-low heat). Add scallions and shallot and cook about five minutes,
stirring occasionally.
4. Add orzo, stir
thoroughly, cook for two minutes. Grate both lemon rinds over the orzo/onion
mixture and squeeze the juice of both lemons into the mix. Add the salt and
pepper.
5. Set aside 1 cup of
chicken broth.
6. Add ½ cup of warmed
chicken broth to the mixture; cook until liquid is nearly absorbed, stirring
very frequently.
7. Add remaining brother
mixture, ½ cup at a time, stirring frequently until ach portion of stock is absorbed before
adding the next (about 13 minutes).
8. Stir in remaining one
cup of broth and asparagus. Cook for about 7 minutes, or until asparagus is
tender.
9. Stir in the chopped
turkey bacon. Remove from heat.
10. Stir in the cheese and
parsley. Serve immediately.
NOTE: This heats up well as leftovers.
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