This dish is amazing as a side dish as written below, but can easily be converted to an entrée by simply adding two cups of shredded chicken! Sometimes, we like to sub chicken for the bacon and add a squeeze of fresh lemon. For weeknights at home, we make this with onion and bacon (helloooo, comfort food!) but for entertaining/special occasions, swap them for prosciutto and shallot. It's delicious both ways!
(I bet you were expecting a photo of the dish here. I was, too. I thought I had one, but apparently we've been too excited to eat it each time we've made it and the photo never happened. But I've told so many people about this recipe lately that I don't want to wait to share it. I'll post a photo soon!)
3 cups cooked orzo (follow package directions)
6 strips of bacon
2 tablespoons olive oil
1/2 small yellow onion or 1 shallot (diced)
2 garlic cloves (minced)
2 12 ounce jars artichoke hearts, drained (and chopped if you wish)
1 tbsp Angry Lemon Basil
3 to 4 ounces goat cheese crumbles
Salt (to taste, optional)
Heat a large skillet over medium heat. Add the bacon and cook until crispy. Remove to paper towels to cool. Do not drain pan.
Add shallot/onion to Cook for 5 minutes, until just softened. Make sure the orzo is well-drained and add to pan. Toss well to combine, then press the orzo into an even layer in the pan so it covers the entire bottom. Let it cook and get crispy for a few minutes, then give it a good stir and press to the bottom of the pan again. Repeat until most of the orzo is toasty and golden. Remove from heat.
Add in the Angry Lemon Basil and artichokes. Adjust seasoning to your preferences.
Add crumbled goat cheese into the orzo and toss. Crumble the bacon/prosciutto on top and serve immediately.