| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
|
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Low sodium chicken broth; canned |
| 1/2 |
c |
Orzo |
| 1/4 |
c |
Shallots; chopped |
| 1/2 |
c |
Diced carrot |
| 1/2 |
c |
Diced celery |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Butter |
| 2 |
tb |
Italian parsley; chopped |
| 3 |
tb |
Parmesan cheese |
|
|
Salt and pepper |
INSTRUCTIONS
~ In a medium saucepan, bring broth to a boil. Add orzo. Cook until all
broth is absorbed, about 7 to 8 minutes.
~ In another saucepan, saute shallots, carrots and celery in oil and butter
until tender. Add cooked orzo to sauteed vegetables. Stir in parsley,
cheese, salt and peppers.
See "Pork Tenderloin with Herb Crust and Orzo Pasta Stuffing." Or serve as
a side dish.
Wayne King, high school senior from NY, wins scholarship to Johnson and
Wales University. The 1996 cookoff was held by the College of Culinary Arts
at Providence, RI
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”