Protein Boost | One-Pot Summery Bacon & Chickpea Orzotto
with Cherry Tomatoes
Cooking time
25 minutes
Servings
2/4
Calories
1250 /serving
Introducing pasta’s summer wardrobe. Grains of orzo are enrobed in lots of buttery Parmigiano, with a boost in protein from chickpeas. It's all accessorized with vibrant vegetables that require little prep, just a drizzle of luxuriously thick whipped balsamic vinaigrette.
We will send you:
- 100g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
- 15ml Minced garlic
- 280g Cherry tomatoes
- 120g Chopped kale
- 30ml Vegetable demi-glace
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 140g Orzo
- 398ml Chickpeas (canned)
- 25g Parmigiano Reggiano (contains rennet)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Large pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
66 g
Saturated Fat
21 g
Sodium
1740 mg
Total Carb
128 g
Sugars
11 g
Protein
38 g
Fibre
26 g
Preparation
Start the orzotto
- In a large pot, heat a drizzle of oil on medium-high.
- Add the orzo and ½ the tomatoes. Toast, stirring often, 1 to 2 min., until fragrant.
- Add the garlic and spices. Sauté, 30 sec. to 1 min., until fragrant.
- Add the demi-glace and 2 ¼ cups water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 12 to 14 min., until most of the liquid has been absorbed and the orzo is al dente.
Mise en place
- Meanwhile, drain and rinse the chickpeas.
- Halve the remaining tomatoes.
Make the salad
- In a medium bowl, combine the kale, a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
- Add the remaining tomatoes and the vinaigrette; toss well.
Finish the orzotto
- To the pot, add the chickpeas, cheese and 2 tbsp butter (double for 4 portions); stir well.
- If the orzotto seems dry, gradually add ¼ cup water until you achieve your desired consistency; season with S&P.
Plate your dish
- Divide the orzotto and salad between your plates. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
