Parmesan Orzo with Brussels Sprouts and Bacon

If you’re looking for something quick, delicious, and did I mention delicious? Well, that something can be found in this Parmesan Orzo with Brussels Sprouts and Bacon. I love orzo pasta, I don’t know why really. Maybe because it is a very unconventional pasta? It looks like ginormous rice but tastes like yum.

For this recipe, I used not just plain old orzo pasta. Nah! I don’t do plain old anything, except when I do. For this recipe, I wanted to use something unusual and unique, and I found it in a package of Catalan Saffron Orzo Fusion. But I couldn’t just stop there (well, I could but why?), so I threw in chopped Brussels sprouts and collard greens from the garden (yes, my garden is still going strong). My kale, collard green, and Brussels sprouts are still producing, and it’s December in Michigan! I also took it up a notch and tossed in some crumbled thick-cut bacon because, bacon! That’s all I got for now. Look out below for the complete recipe and I will see you next time with something amazing to eat soon.

Parmesan Orzo with Brussels Sprouts and Bacon

Ingredients:

• 1  7 ounce package Catalan Saffron Orzo Fusion
• 1 cup collard greens, chopped
• 6 Brussels sprouts, whole
• 1/2 cup crispy bacon, crumbled
• 2 garlic cloves, minced
• 2 tablespoons of extra virgin olive oil, divided

Directions:

Note: Make thick-cut bacon ahead of time.

1. Follow package directions for preparing the Catalan Saffron Orzo Fusion. When finished cooking fluff with a fork.
2. In a skillet over medium heat add one tablespoon of olive oil. When oil is hot add chopped collard greens, Brussels sprouts, and garlic. Sauté until bright green and tender.
3. Add the sautéed mixture and crumbled bacon to Orzo pasta and mix well.
4. Drizzle remaining tablespoon of olive oil onto mixture and top with shredded Parmesan cheese.
5. Serve.

Parmesan Orzo with Brussels Sprouts and Bacon

 

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Author: D. Durand

Ingredients

• 1 7 ounce package Catalan Saffron Orzo Fusion
• 1 cup collard greens, chopped
• 6 Brussels sprouts, whole
• ½ cup crispy bacon, crumbled
• 2 garlic cloves, minced
• 2 tablespoons of extra virgin olive oil, divided

Directions

1. Follow package directions for preparing the Catalan Saffron Orzo Fusion. When finished cooking fluff with a fork.
2. In a skillet over medium heat add one tablespoon of olive oil. When oil is hot add chopped collard greens, Brussels sprouts, and garlic. Sauté until bright green and tender.
3. Add the sautéed mixture and crumbled bacon to Orzo pasta and mix well.
4. Drizzle remaining tablespoon of olive oil onto mixture and top with shredded Parmesan cheese.
5. Serve.

3.5.3208

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