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Common Grill Orzo, Wild Mushrooms, and Pancetta

1/4 lb. pancetta

1 leek, cleaned & thinly sliced
1/2 C. shitake mushrooms, stems removed & sliced
1/2 C. crimini mushrooms, sliced
1/2 C. portobello mushrooms, sliced
1/2 C. oyster mushrooms, sliced
1/2 t. kosher salt
1 t. lemon zest
1 T. thyme
1/4 t. black pepper
1/4 C. chicken stock
1 lb. orzo pasta, cooked

Cook pancetta in saut� pan until crispy. Drain. Add leeks and saut� until soft. Remove with a slotted spoon and set aside.

Place mushrooms in saut� pan and cook until golden, approximately 5 minutes. Add salt, zest, thyme, pepper, and leek/pancetta mixture. Add chicken broth and bring to a boil. Reduce heat to low and simmer until liquid is absorbed. Stir in orzo.

Serve immediately.
 

    
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