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This is absolutely delicious — I couldn’t stop eating it! What a perfect combination of flavours. I used a soft, pre-crumbled feta (President brand) and I think it was a lot better than it would have been with a firmer one.
Jen
When I said let the avocado obsession continue, I really meant it. I’m realizing that I will probably eat at least $20.00 worth of avocados this week. And I’m frighteningly comfortable with that.
Besides discovering that warm avocados are delicious, especially when complemented with bacon in this Avocado Bacon Orzo, today I learned another important lesson: do not buy or eat canned salmon.
It all started when I set out to make a springy-looking orzo recipe that included canned salmon. I do like salmon, and I rarely turn my nose up at any food, canned or otherwise, so I decided to give it a go.
I knew I was in trouble the moment I opened the can and the smell pervaded the kitchen. But the real trouble came when I dumped the contents onto my cutting board.
It was at this point that I realized: canned salmon is not like canned tuna. In addition to the salmon meat, the can contains the skin, bones, and other unmentionable/ unidentifiable salmon things that I did not care to touch. Or eat, for that matter.
After the canned salmon found its final resting place in the garbage disposal, I went to the fridge for my trusty old friend, bacon. Fortunately, what could have been a fishy disaster turned out to be absolutely delicious and so easy!
Avocado Bacon Orzo
- Total Time: 20 minutes
- Yield: 4 1x
Description
Avocado Bacon Orzo with feta cheese served in an avocado peel! Perfect party food that’s easy to prepare and super fun to eat.
Ingredients
- about 10 oz. orzo pasta
- 1 cup frozen peas
- 2–3 avocados
- 1/2 cup crumbled bacon
- 1 tsp. minced garlic
- feta cheese crumbles
- salt and pepper to taste
Instructions
- Cook orzo according to directions on package. Add peas during the last few minutes of boiling time. Drain peas and pasta and return to pan.
- Slice avocados into cubes and use a spoon to scrape them out of the peel and into the orzo. Add garlic, crumbled bacon, salt, and pepper. Stir gently until mixed.
- Sprinkle each serving with feta cheese. Serve warm, room temperature, or cold in an avocado peel, if you want to be festive!
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Appetizer
- Cuisine: American
Keywords: stuffed avocados, orzo recipe, bacon avocados
I promise tomorrow’s post will not include avocado. Maybe.
Great pictures…I can’t wait to try this, even though my scooping technique needs work…
This is absolutely delicious — I couldn’t stop eating it! What a perfect combination of flavours. I used a soft, pre-crumbled feta (President brand) and I think it was a lot better than it would have been with a firmer one.
Glad to hear it, Jen!
Delicious, and so easy!
Personally, I love canned salmon, the skin and especially the bone! I grew up on it, so it’s a bit of a comfort food for me. Those “un-mentionable bits” are very nutritious. It wasn’t until I was an adult and had good Pacific salmon that I learned to love the fresh caught as well. I found your recipe looking to use an avocado and low-carb orzo, and look forward to having this as a side tonight. Thanks!