Orzo with Cauliflower, Corn and Bacon
To prepare this colourful dish, you’ll need to dice bell peppers and then simmer them with sausage meat in a sauce consisting of canned Italian tomatoes and chicken broth. Add a bit of fennel seed to enhance the sausage’s flavour, and you’ve got a bright, summery meal on your hands.
Ingredients
- 1/2 lb (225 g) bacon slices, about ¼ inch (5 mm) thick, diced
- 1 tbsp (15 ml) olive oil, plus more for serving
- 3 1/4 cups (325 g) small cauliflower florets (about ½ cauliflower)
- 2 cups (300 g) frozen corn kernels, thawed or cooked fresh corn, kernels removed from the cob
- 6 green onions, cut into pieces ½ inch (1 cm) long (about 1 bunch)
- 1/2 lb (225 g) orzo
- 1 cup (45 g) cilantro, finely chopped
- Sharp cheddar cheese, finely grated, to taste
Instructions
- In a large skillet over medium-high heat, brown the bacon in the oil for 8 minutes. Add the cauliflower and continue to cook for 3 to 4 minutes or until the cauliflower is al dente.
- Add the corn and green onions to the skillet. Continue to cook for 2 minutes while stirring. Season with salt and pepper.
- Meanwhile, in a large pot of salted boiling water, cook the orzo until al dente. Drain the orzo.
- Add the orzo and cilantro to the skillet of cauliflower. Mix well. Adjust the seasoning.
- Serve the pasta in bowls. Garnish with cheddar cheese. Drizzle with olive oil.
To prepare this colourful dish, you’ll need to dice bell peppers and then simmer them with sausage meat in a sauce consisting of canned Italian tomatoes and chicken broth. Add a bit of fennel seed to enhance the sausage’s flavour, and you’ve got a bright, summery meal on your hands.