| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats |
Dutch |
Asparagus, Beans/legum, Carrots, Cheese, Ham |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
c |
Orzo |
| 1 |
md |
Onion; chopped |
| 2 |
|
Chicken bouillon cubes |
| 3/4 |
ts |
Salt |
| 5 |
c |
Water |
| 1/2 |
lb |
Asparagus; in bite size pieces |
| 1/4 |
lb |
Mushrooms |
| 1 |
pk |
(10 oz) frozen peas and carrots |
|
|
Parmesan cheese; preferably chunk |
| 2 |
oz |
Cooked ham or proscutto; thin sliced/chopped |
| 1 |
cn |
(15 1/2 – 19 oz) red kidney beans, drained |
| 2 |
tb |
Margarine |
INSTRUCTIONS
Thirty minute before serving, in 5 qt. Dutch oven, over Medium heat in hot
olive oil, cook orzo and onion for 5 minutes. Stir occasionally. Add
bouillon cubes, salt and water. Cook for 5 minutes. Stir occasionally.
While orzo is cooking, trim asparagus. Slice mushrooms. Add asparagus,
mushroom and frozen peas and carrots to orzo. Over High heat, heat to
boiling. Reduce heat to Medium. Cook and stir often until liquid is almost
absorbed and orzo is tender, but firm. Draw blad of vegetable peeler over
block of Parmesan cheese to make thin, wide slices. Can also use cheese
cutter. Reserve serveral slices for garnish. To orzo add ham or proscuitto,
kidney beans, margarine and rest of Parmesan cheese. Serve, garnished with
reserved cheese. MC formatting and posted on Kitmailbox by
bobbi744@sojourn.com
Recipe by: Good Houskeeping magazine Posted to KitMailbox Digest by Roberta
Banghart <bobbi744@sojourn.com> on Jul 18, 1997
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