Coconut Milk Orzo with Smoked Bacon, Vegetables, and Pine Nuts
Category: Main Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Orzo pasta | 200g |
| Green beans | 130g |
| Leeks | 100g |
| Carrots | 100g |
| Pine nuts | 20g |
| Smoked bacon | 40g |
| Seed oil (e.g., sunflower) | 10g |
| Coconut milk | 800ml |
| Water | 200ml |
| Carrot (additional) | 1 |
| Celery | 1 stalk |
| White onions | 1 |
| Coarse sea salt | A pinch |
| Black peppercorns | 2g |
| Cinnamon sticks | 2 |
| Cardamom | 3g |
Instructions
-
Prepare the Broth:
Start by preparing a flavorful broth for cooking the orzo. In a saucepan, combine the carrot, celery, and onion, all cut into large chunks. Add the cardamom pods, black peppercorns, and a pinch of coarse sea salt. Pour in the water and coconut milk, then bring the mixture to a boil. Let it simmer for about 30 minutes to allow the flavors to meld together.
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Prepare the Vegetables and Bacon:
While the broth is simmering, clean and prepare the vegetables for the orzo. First, trim the leek, removing any tough outer leaves, and slice it into thin diagonal rounds. For the carrot, peel it and cut it into 3-4 chunks. Then, slice each chunk thinly and cut them into matchsticks, followed by cutting them diagonally into small pieces.Cut the smoked bacon into thin strips. Toast the pine nuts in a dry non-stick pan over low heat for a few minutes, stirring occasionally to avoid burning. Once toasted, set them aside.
-
Filter the Broth:
Once the broth has simmered, strain it to remove the vegetable pieces and any spices. Keep the liquid aside for later use. -
Cook the Vegetables and Bacon:
In a wok or large skillet, heat the seed oil over medium-high heat. When the oil is hot, add the green beans and sauté them for 1 minute. Add the prepared carrot pieces and cook for another 2 minutes, allowing them to soften slightly. Pour in a ladle of the reserved broth and let the vegetables simmer for a few minutes, adjusting with more broth as necessary to prevent sticking. Season with salt and black pepper to taste. -
Sauté the Bacon:
Once the vegetables are tender, make a space in the wok and add the sliced bacon. Cook for about a minute, allowing it to crisp up and release its smoky flavor. Stir everything together, allowing the bacon to incorporate into the vegetable mixture. -
Cook the Orzo:
Meanwhile, cook the orzo according to the package instructions in the remaining broth. Once cooked, drain the orzo, reserving a little bit of the cooking liquid. -
Combine and Serve:
Add the cooked orzo to the wok with the sautéed vegetables and bacon. Toss everything together for a couple of minutes, ensuring the orzo is well-coated in the flavorful mixture. Add a bit of the reserved cooking liquid if the dish seems dry. -
Finishing Touches:
Once everything is well combined, sprinkle the toasted pine nuts over the top for added crunch and flavor. Serve hot and enjoy the creamy, smoky, and savory flavors of this coconut milk orzo dish.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~450 kcal |
| Protein | ~14g |
| Carbohydrates | ~60g |
| Dietary Fiber | ~7g |
| Fat | ~18g |
| Saturated Fat | ~7g |
| Sodium | ~300mg |
| Cholesterol | ~20mg |
| Potassium | ~600mg |
| Vitamin A | ~90% DV |
| Vitamin C | ~25% DV |
| Calcium | ~6% DV |
| Iron | ~10% DV |
This creamy coconut milk orzo is a delightful blend of tender pasta, crisp vegetables, smoky bacon, and the richness of coconut milk. The toasted pine nuts add a perfect crunch, making it an unforgettable meal. Ideal for a cozy weeknight dinner or a special occasion.
