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RECIPES:
SIDE DISHES -
VEGETABLES AND OTHER...
Orzo with Peas, Dill and Pancetta
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Orzo with
Peas, Dill and Pancetta |
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Wonderful
side-dish to fish...
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˝
lb |
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orzo
(rice-shaped pasta) |
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3
ounces |
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pancetta (Italian bacon), chopped (about
˝ cup) |
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˝
cup |
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chopped shallots (about 4) |
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1
cup |
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shelled fresh peas or frozen petite
peas, thawed |
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5
Tbs |
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chopped fresh dill, divided |
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1
cup |
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low-salt chicken broth |
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1
Tbs |
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Sherry wine vinegar |
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1 |
Cook orzo in
large saucepan of boiling salted water until
tender but still firm to bite, stirring
occasionally. Drain. |
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2 |
Meanwhile,
sauté pancetta and chopped shallots in heavy
large skillet over medium-high heat until brown,
about 4 minutes. Add peas and 4 Tablespoons
chopped dill; stir to coat. Add chicken broth
and boil until reduced by half, about 4 minutes.
Add Sherry wine vinegar; boil 1 minute. Add orzo
to skillet; stir to coat. Season to taste with
salt and pepper. Transfer to medium bowl;
sprinkle with remaining 1 tablespoon chopped
dill. Serve warm or at room temperature. |
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Servings: 6 |
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Recipe Source |
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Bon Appetit |
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