Yield: 4 servings
|¼ cup||Shallots, finely chopped (abt 2 shallots)|
|1 tablespoon||Olive oil|
|½ cup||Vegetable or other stock|
|½ cup||Frozen peas or sugar snap peas, strings removed|
|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