Recipe - Orzo Pasta Stuffing

1 One half cup Low sodium chicken broth;
canned
One half cup Orzo
One fourth cup Shallots; chopped
One half cup Diced carrot
One half cup Diced celery
1 tablespoon Olive oil
1 tablespoon Butter
2 tablespoon Italian parsley; chopped
3 tablespoon 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