Mandela Barnes drops out of the Democratic primary for Wisconsin governor
A record-challenging heat dome is about to bake the West with the summer’s hottest temperatures so far
Coal mine blast in Pakistan kills at least 11 miners and traps 31 others
Appeals court rejects the Trump administration's expansion of mandatory detention for immigrants
Ancient mummy DNA provides scientific evidence that colonization brought smallpox to the Americas
Universal Music Group revenue rises 13.3% on streaming prices
Permira-backed womenswear retailer Reformation valued at $886 million in NYSE debut
FIFA’s plan to inject private money into the World Cup hit with abrupt UEFA boycott
Creamy One-Pot Orzo With Corn and Bacon
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 4 servings
Nutritional Facts: Show
Nutrition Facts
Per Serving (Serves 4)
| Energy | 744.5 kcal |
| Total lipid (fat) | 27 g |
| Fatty acids, total saturated | 10.5 g |
| Fatty acids, total trans | 0.5 g |
| Carbohydrate, by difference | 99.5 g |
| Fiber, total dietary | 5.5 g |
| Sugars, total including NLEA | 13.5 g |
| Protein | 29.5 g |
| Cholesterol | 62 mg |
| Sodium, Na | 1079.5 mg |
| Calcium, Ca | 166 mg |
| Iron, Fe | 2.5 mg |
| Potassium, K | 972.5 mg |
| Vitamin D (D2 + D3) | 0.5 µg |
Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
This creamy one-pot orzo combines sweet summer corn with crispy bacon and a kick from Calabrian chiles. Fresh corn is grated to create a naturally creamy sauce, and each bowl is finished with a dollop of ricotta for extra richness.
Ingredients
- 4 - large ears corn, husked
- 6 ounces - bacon, cut into pieces
- 12 ounces - orzo
- 2 cups - chicken broth
- to taste - Kosher salt
- 1 cup - basil, thinly sliced
- 1 to 2 tablespoons - Calabrian chile paste (or harissa or homemade chile sauce)
- 1 cup - whole-milk ricotta cheese, for serving
- Step 1 Split each cob in half crosswise. Using the large holes of a box grater set over a shallow bowl or rimmed baking sheet, grate the kernels and extract as much corn liquid as possible from six halves. Use a sharp knife to cut the kernels off the remaining cob, keeping them separate.
- Step 2 In a large skillet with high sides, cook the bacon over medium heat, stirring occasionally, until browned and crisp, about 6 minutes. Use a slotted spoon to remove the bacon, setting it aside.
- Step 3 Add the whole corn kernels to the skillet and cook until softened, about 2 minutes. Remove with a slotted spoon and set aside with the crisp bacon. Wipe out the skillet.
- Step 4 Add the orzo to the skillet and cook until lightly toasted, about 1 minute, stirring often. Pour in the chicken broth and 2 cups water, bringing it to a simmer. Cook, stirring often, until the orzo is al dente and the liquid is mostly absorbed, about 8 minutes. Add water as necessary, and season with salt to taste.
- Step 5 Stir in the grated corn and its liquid, the cooked corn kernels, bacon, basil, and Calabrian chile paste. Adjust seasoning with salt, if needed. Serve the orzo topped with ricotta and additional basil for garnish.
Ingredients
- 4 - large ears corn, husked
- 6 ounces - bacon, cut into pieces
- 12 ounces - orzo
- 2 cups - chicken broth
- to taste - Kosher salt
- 1 cup - basil, thinly sliced
- 1 to 2 tablespoons - Calabrian chile paste (or harissa or homemade chile sauce)
- 1 cup - whole-milk ricotta cheese, for serving
