Orzo with autumn vegetables and bacon
According to Jet, this orzo with autumn vegetables and bacon is super nutritious and very tasty. In the program Lekker Snel!, you can see exactly how she prepares this dish.
Ingredients · Servings 4 people
- 600 g oven vegetables Brussels sprouts-squash
- 15 g fresh Italian herbs
- 3 tablespoons extra virgin olive oil
- 275 g whole wheat orzo
- 1 vegetable stock cube
- 250 g smoked bacon strips
- 50 g pecans
- 0.5 citroen
Method · 50 min
- Preheat the oven to 200 °C.
- Spread the oven vegetables over a baking sheet lined with parchment paper. Strip the Italian herbs from the stems, chop finely, and sprinkle over them.
- Drizzle with 2 tablespoons of olive oil and roast in the oven for 20 minutes.
- Heat 1 tablespoon of olive oil in a covered pan. Add the orzo and fry for 1 minute. Pour in 500ml of boiling water and add the stock cube. Stir and cook for 15 minutes until done.
- Heat a frying pan without oil or butter. Fry the smoked bacon strips until crispy in 8 minutes. Stir regularly.
- Meanwhile, roughly chop the pecans and fry them along with the bacon for the last 3 minutes.
- Scrub the lemon clean and grate the zest over the orzo. Squeeze the juice from one of the halves.
- Divide the orzo and autumn vegetables over a platter. Spoon the fried bacon bits with the pecans over it and serve in the center of the table.
If it says somewhere that you should only add lemon zest, I think that is such a waste. I always add the lemon zest as well for some extra freshness.
