Orzo Poblano Bacon Casserole

By garciamoss

Ingredients

• For Sauce:
• 5 cups shredded green cabbage
• 4 cups chicken broth
• 1 teaspoon garlic powder
• 1/2 teaspoon white pepper
• Salt to taste
• 1/4 cup half and half or light cream
• 2/3 cup Pecorino Romano or Parmesan cheese, grated
• You will also need:
• 1 cup orzo pasta
• 4 thick cut strips bacon
• 1/3 to 1/2 cup diced sweet onion
• 1 poblano pepper, diced
• 1 jalapeño or serrano, minced
• 1 to 2 cloves garlic, minced
• 2 full cups baby spinach/arugula mix, chopped
• 1/4 cup chicken broth
• 1/4 cup seasoned bread crumbs
• 1/2 teaspoon oregano

Preparation

Step 1

1. Combine the cabbage, 4 cups chicken broth, garlic powder and white pepper in a pot. Bring to a boil, reduce heat and continue cooking for 20 minutes. Taste for salt, remove from heat and let cool. Cook orzo according to package, drain and drizzle with a little olive oil so it does not stick.

2. In a large skillet, cook the bacon on medium/low until crispy. Transfer to a plate lined with paper towels. Remove all but 2 tablespoons of the bacon grease from the skillet. Turn heat back up to medium, add onions, poblanos, jalapeño and garlic. Cook for 5 to 7 minutes, add spinach/arugula mix and 1/4 cup chicken broth from pot of cabbage. Cook just until greens have wilted, remove from heat.

3 .Preheat oven to 375ºF. Drain the broth from cabbage, reserving the broth.Transfer cabbage to the blender, add 1 cup broth, 1/4 cup half/half and 1/3 cup cheese. Blend on high until smooth, taste for salt and pepper.

4. Combine the sauce with sauteed greens, bacon and orzo in the skillet. If your skillet is oven safe, there is no need to transfer to a baking dish. Stir well to combine and spread out evenly. Top with remaining 1/3 cup of cheese, bread crumbs and oregano. Drizzle with olive oil. Bake for 25 to 30 minutes, turn on broiler and broil for a few minutes, or until golden brown. Remove from oven and let sit for 10 minutes before serving. I garnished it with fresh salsa.

Tip: The original recipe called for cauliflower, but all I had was cabbage. They also added 1 1/2 cups of sharp white cheddar, but I opted not to use it. You could use 2 cups of any cooked small pasta, regular or whole grain or 2 cups cooked quinoa.