Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Butter
1 lg Onion, diced
3 c Sliced mushrooms (1/2 lb.)
2 tb Chopped parsley
1 c Orzo
2 1/2 c Chicken broth
1 c Dry white wine
2 1/2 c Fresh petite peas
1 tb Chopped fresh thyme
Salt and pepper to taste
3 tb Grated Parmesan cheese

In a large heavy skillet, melt 2 tb. of the butter. Add onion,
mushrooms and parsley; saute until softened. Remove from pan. Add the
other 2 tb. 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.

Recipe developed by Renee Shepherd and Fran Raboff. From 1992
"Shepherd's Garden Seeds" catalog. Pg. 30. Posted by Cathy Harned.

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