I had planned to make risotto one day , then changed my mind due to shortage of time. Since I still wanted to use peas and bacon as the complimentary ingredients, I thought that Tarhonya (a type of Hungarian granulated pasta ... almost similar to couscous) would make a very good substitute for risotto.
This dish can not be easier while the result is so satisfying!! - I just LOVE the nuttiness from the oven-toasted tarhonya :)
Tarhonya with bacon and peas
Ingredients
Oil , for sauteing
Bacon, about 2.5cm cube - sliced
1 onion, sliced into half ring
3 cloves garlic, minced
1 tsp smoked paprika
Tahonya pasta , I didn't measure ... it was enough for 3-4 servings
peas, 2 handfuls
chicken / vege stock - double the measure of pasta (or according to liquid required per package's instructions)
salt, pepper - to taste
Ewe's cheese
Method
1) Brown tahonya pasta in pre-heated oven at medium heat for about 10 mins or until brown. Set aside.
2) Heat oil in pan , sauté bacon until slightly brown. Add in onion and cook until translucent. Lower heat and put in the minced garlic and smoked paprika. Stir until fragrant.
3) Pour in chicken / vege stock and bring it to a boil. Once stock is boiling, pour in the pasta and stir it couple of time while it is cooking. Cook until pasta is ready.
4) When pasta is ready, adjust seasoning at this point. Next pour in the peas, stir and switch off the heat, put on the lid and let it rest for a bit. Check for readiness of peas before serving with sprinkle of ewe's cheese.
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