Recipe - Orzo With Vegetables And Ham

2 tablespoon Olive oil
2 cup Orzo
1 md Onion; chopped
2 Chicken bouillon cubes
Three fourths teaspoon Salt
5 cup Water
One half pound Asparagus; in bite size
pieces
One fourth pound Mushrooms
1 pack (10 oz) frozen peas and
carrots
Parmesan cheese; preferably
chunk
2 ounce Cooked ham or proscutto;
thin cut or sliced up /chopped
1 cn (15 One half 19 oz) red kidney
beans, drained
2 tablespoon Margarine

Thirty minute before serving, in 5 qt. Dutch oven, over Medium heat in hot
olive oil, cook orzo and onion for 5 minutes. Stir occasionally. Add
bouillon cubes, salt and water. Cook for 5 minutes. Stir occasionally.
While orzo is cooking, trim asparagus. Slice mushrooms. Add asparagus,
mushroom and frozen peas and carrots to orzo. Over High heat, heat to
boiling. Reduce heat to Medium. Cook and stir often until liquid is almost
absorbed and orzo is tender, but firm. Draw blad of vegetable peeler over
block of Parmesan cheese to make thin, wide slices. Can also use cheese
cutter. Reserve serveral slices for garnish. To orzo add ham or proscuitto,
kidney beans, margarine and rest of Parmesan cheese. Serve, garnished with
reserved cheese. MC formatting and posted on Kitmailbox by
bobbi744@sojourn.com

Recipe by: Good Houskeeping magazine Posted to KitMailbox Digest by Roberta
Banghart bobbi744@sojourn.com on Jul 18, 1997