Yield: 4 Servings
|1½ cup||Low sodium chicken broth; canned|
|¼ cup||Shallots; chopped|
|½ cup||Diced carrot|
|½ cup||Diced celery|
|1 tablespoon||Olive oil|
|2 tablespoons||Italian parsley; chopped|
|3 tablespoons||Parmesan cheese|
|Salt and pepper|
~ 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