Orzo with Peas, Dill, and Pancetta
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 side-dish servings
- 1 cup low-salt chicken broth
- 1 tablespoon sherry wine vinegar
- Carbohydrate 35 g(12%)
- Cholesterol 6 mg(2%)
- Fat 5 g(7%)
- Fiber 3 g(12%)
- Protein 9 g(17%)
- Saturated Fat 1 g(7%)
- Sodium 81 mg(3%)
- Calories 217
Preparation Cook orzo in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Meanwhile, sauté pancetta and chopped shallots in heavy large skillet over medium-high heat until brown, about 4 minutes. Add peas and 4 tablespoons chopped dill; stir to coat. Add chicken broth and boil until reduced by half, about 4 minutes. Add Sherry wine vinegar; boil 1 minute. Add orzo to skillet; stir to coat. Season to taste with salt and pepper. Transfer to medium bowl; sprinkle with remaining 1 tablespoon chopped dill. Serve warm or at room temperature.
Preparation Cook orzo in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Meanwhile, sauté pancetta and chopped shallots in heavy large skillet over medium-high heat until brown, about 4 minutes. Add peas and 4 tablespoons chopped dill; stir to coat. Add chicken broth and boil until reduced by half, about 4 minutes. Add Sherry wine vinegar; boil 1 minute. Add orzo to skillet; stir to coat. Season to taste with salt and pepper. Transfer to medium bowl; sprinkle with remaining 1 tablespoon chopped dill. Serve warm or at room temperature.
