Custardy Baked Orzo

Custardy Baked Orzo with Spinach, Bacon and Feta

 

Ingredients:

  • Salt
  • 1 cup orzo
  • 12 ounces thick-cut bacon, cut into 1/2-inch pieces
  • 1 1/2 pounds leeks, white and tender green parts only, thinly sliced
  • 10 ounces baby spinach
  • 8 ounces feta cheese, crumbled
  • Freshly ground pepper
  • 4 large eggs
  • 1/2 cup plain Greek yogurt
  • 1/2 cup milk

Preparation Instructions:

  • Preheat the oven to 375°. In a large saucepan of salted boiling water, cook the orzo until al dente. Drain and transfer to a medium bowl.
  • In a large skillet, cook the bacon over moderate heat until browned, 8 minutes. Add the leeks and cook until tender, 8 minutes. Add the leek mixture to the orzo, leaving 1 tablespoon of fat in the skillet. Add the spinach to the skillet and cook until wilted; transfer to a colander and press out the excess liquid. Add the spinach to the orzo, fold in the feta and season with salt and pepper.
  • In a bowl, whisk the eggs with the yogurt and milk, season with pepper and stir into the orzo. Scrape the mixture into an oiled 12-by-8-inch baking dish and bake for about 45 minutes, until the eggs are set and the top is browned. Let stand for 10 minutes before serving.

*Food & Wine, February 2013

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This entry was posted in Breakfast, Casseroles, Side Dishes/Vegetables. Bookmark the permalink.

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