23 April 2013

Recipe review: Custardy baked orzo with spinach, bacon, and feta

Hells to the yes!  Why would you NOT make this recipe?  Published in Food and Wine a few months back, this contribution from reality cooking show brat Mike Isabella is presented as good brunch food. I think it works well any time of day, and yes, it is also still beautiful without the bacon, for my lacto-ovo friends.

I haven't made much in the way of modification here, because I think this recipe is just about perfect.

Mike Isabella's Custardy Baked Orzo with Spinach, Bacon, and Feta

Serves 6

  1. Salt
  2. 1 cup orzo
  3. 6 ounces thick-cut bacon, cut into 1/2-inch pieces
  4. 1 small yellow onion, chopped
  5. 2 cloves garlic, minced
  6. 8 ounces frozen spinach, thawed and drained
  7. 8 ounces feta cheese, crumbled
  8. Freshly ground pepper
  9. 4 large eggs
  10. 2 tablespoons lemon juice
  11. 1/2 cup plain Greek yogurt
  12. 1/2 cup milk
  13. 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.
  14. In a large skillet, cook the bacon over moderate heat until browned, 8 minutes. Add the onions and cook until tender, 8 minutes. Add the leek mixture to the orzo, leaving 1 tablespoon of fat in the skillet. Add the garlic to the skillet and cook until just fragrant, about 2 minutes. Add the contents of the skillet, the lemon juice, and the drained spinach to the orzo, fold in the feta and season with salt and pepper.
  15. 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.