|1 large||Onion, diced|
|3 cups||Sliced mushrooms (1/2 lb.)|
|2 tablespoons||Chopped parsley|
|2½ cup||Chicken broth|
|1 cup||Dry white wine|
|2½ cup||Fresh petite peas|
|1 tablespoon||Chopped fresh thyme|
|Salt and pepper to taste|
|3 tablespoons||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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