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Source: Florida Department of Citrus

Citrus Pancetta Orzo
Weeknight meals get a delicious lift when this side dish is on the menu.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
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1 tablespoon extra-virgin olive oil
4 ounces pancetta, diced (about 1/2 cup)
3 green onions, sliced, plus more for garnish
1 clove garlic, minced
1 cup uncooked orzo
1 cup orange juice
1 cup chicken broth
1 tablespoon grated orange zest
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/4 cup shredded Parmesan cheese, plus more for garnish




In a large saucepan, heat the oil over medium-high heat and when hot, reduce the heat to medium. Add the pancetta, onions and garlic and stir until the pancetta browns. Stir in the orzo, orange juice, chicken broth, orange zest, salt and pepper.

Bring to a boil over medium-high heat. Cover, reduce the heat to low and cook for about 10 minutes, stirring occasionally. Remove from heat and stir in the Parmesan cheese. Garnish with green onions and Parmesan cheese, if desired.


Per Serving: 470 calories; 21 g fat; 7 g saturated fat; 1050 mg sodium; 54 g carbohydrate; 3 g fiber; 20 g protein






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