| Tiny Peas and Orzo Pasta
4 tablespoons of butter
1 large Onion, diced
3 cups of sliced mushrooms (1/2 lb.)
2 tablespoons of chopped parsley
1 cup of Orzo
2 1/2 cups of chicken broth
1 cup of dry white wine
2 1/2 cups of fresh petite peas
1 tablespoon of chopped fresh thyme
Salt and pepper to taste
3 tablespoons of grated Parmesan cheese |
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In a large heavy skillet, melt 2 tablespoons of the butter. Add onion, mushrooms and parsley; sauté until softened. Remove from pan. Add the other 2 tablespoons of butter to the pan and heat until sizzling. Add orzo and stir constantly until golden brown. Return onion mushroom mixture to pan. Add chicken broth and wine. Bring to a boil, then lower heat and simmer 10 to 15 minutes, until orzo is tender but still moist. While orzo is cooking, steam peas just until barely tender. Add thyme and toss with pasta just before serving. Add salt and pepper to taste and sprinkle with Parmesan. Serving size 4Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherds Garden Seeds" catalog. Pg. 30. Posted by Cathy Harned. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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