Orzo with Crispy Pancetta and Chives

You can never have too many quick side dishes to help complete a meal. This one comes highly recommended by my husband; the first time I made it, I didn’t even get a taste because he gobbled up all of it before I could!

I changed the original recipe slightly because I was feeling particularly lazy and found diced pancetta in my supermarket. Everything else I kept the same.

Ingredients:

Add the pancetta to a large saute pan over medium high heat. Cook for 3 minutes or until browned.

Add the orzo to the pan, stirring to coat in the pancetta drippings. Cook for 2-3 minutes, stirring occasionally.

Stir in the chicken stock and bring to a boil.

Boil for 10 minutes or until the chicken stock is absorbed.

Remove from heat and stir in the olive oil and apple cider vinegar. Stir in in chives.

Serve. Top with more chives if desired.

This super simple side really brings the flavor! The salty pancetta is nicely offset with the bright flavor of the chives.

I like toasting the orzo in the drippings for a bit before cooking, it adds another dimension of flavor to the recipe!

This would be a great side with fish or chicken, or would also work well as a lunch. You could serve it hot or cold!

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