8 Ounces orzo (about 1 cup dry)
¼ pound thick-cut bacon, diced
½ large yellow onion, diced
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
3 Sun Dried Tomatoes diced
1 Scallion diced fine, white and light green parts only
Cook orzo in lightly salted boiling water for eight minutes.
Drain, reserving one cup of the cooking liquid.
In a large sauté pan, cook bacon over medium heat for eight minutes; remove with a slotted spoon.
Within the same pan add sun-dried tomatoes, the scallion and an onion into the bacon fat. Cook until softened for around three minutes.
Stir in lemon juice and mustard.
Bring to a boil and simmer for one to two minutes to thicken.
Stir in orzo and bacon. Simmer for about 2 minutes stirring often. Serve with fish, chicken or veal.