Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 ts Salt 2 tb Half-and-half
1 c Orzo 1/2 c Frozen peas
1/4 c Shallots, finely chopped -or sugar snap peas,
-(abt 2 shallots) -strings removed
1 tb Olive oil 1/4 ts Pepper
1/2 c Vegetable or other stock 1/3 c Grated Parmesan cheese

1. Bring a large pot of boiling water to a rolling boil. Add 2 tsp
salt and the orzo. Cover until the water returns to a boil. Cook
until not quite tender, 5-6 minutes. The orzo should be slightly
underdone to allow for further cooking. Drain.

2. Meanwhile, in a medium skillet, saut? the shallots in the olive oil
until they are golden brown, 4-5 minutes.

3. Add the stock to the skillet and bring to a simmer. Add the
drained orzo and stir. Turn the heat to low. Cook until most of the
stock has been absorbed.

4. Add the half-and-half, peas, remaining « tsp salt and the pepper.
Cook until heated through, stirring several times, 1-2 minutes.
Remove from the heat and add the cheese. Stir and serve immediately.

Note: If using fresh peas, add them with the stock.

The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 142-143
Submitted By DIANE LAZARUS On 10-04-95

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