This is a great side dish to accompany chicken or fish. I love to toast the Orzo like a rice pilaf rather than boil it as I think it gets less gummy in the cooking process. If you have some homemade stock reserved, this is an ideal way to use it. The colors in this side dish are so pretty together. Find the best quality sun dried tomatoes you can find. My local market has them loose and not brined in oil, but they are exceptionally tender and flavorful.
Serves about 6 as side dish
- 2 cups dried Orzo
- 8 ounces baby spinach
- 1 onion, finely diced
- 3-4 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 strips extra thick bacon, cooked and coarsely chopped
- 1/ 4 cup dry white wine
- 3 3/4 cup chicken stock
- 1/2 cup sun-dried tomatoes, sliced into thin strips
- kosher salt and freshly ground pepper
- grated Parmesan for serving
In a heavy bottom pot, melt olive oil and butter on medium heat. Add onion and garlic and sauté for several minutes until translucent and fragrant and season with salt and pepper. Add Orzo and tomato paste and stir Orzo continuously for several minutes mire to coat with all the ingredients until Orzo begins to darken a shade or two in co,or and edges just begin to toast. Add wine and stir to absorb, next add stock. Raise heat and bring mixture to a boil. Reduce heat, cover and simmer for about 15-20 minutes until most all liquid is absorbed. Remove lid and stir in spinach into hot Orzo to wilt, along with sun-dried tomatoes. Fold in bacon, and sprinkle with Parmesan. Enjoy!