Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2½ teaspoon | Salt |
| 1 cup | Orzo |
| ¼ cup | Shallots, finely chopped (abt 2 shallots) |
| 1 tablespoon | Olive oil |
| ½ cup | Vegetable or other stock |
| 2 tablespoons | Half-and-half |
| ½ cup | Frozen peas or sugar snap peas, strings removed |
| ¼ teaspoon | Pepper |
| ⅓ cup | 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