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Recipe Name: Tiny Peas And Pasta Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

4 Tablespoon(s) Butter
1 Onion, diced
3 Cup(s) Sliced mushrooms, 1/2 lb.
2 Tablespoon(s) Chopped parsley
1 Cup(s) Orzo
2 1/2 Cup(s) Chicken broth
1 Cup(s) Dry white wine
2 1/2 Cup(s) Fresh petite peas
1 Tablespoon(s) Chopped fresh thyme
Salt and pepper to taste
3 Tablespoon(s) Grated parmesan cheese
In a large heavy skillet, melt 2 tb. of the butter. Add onion,
mushroomsand parsley; saute until softened. Remove from pan. Add the
other 2 tb.of butter to the pan and heat until sizzling. Add orzo and
stirconstantly until golden brown. Return onion mushroom mixture to
pan.Add chicken broth and wine. Bring to a boil, then lower heat and
simmer10 to 15 minutes, until orzo is tender but still moist.While orzo
is cooking, steam peas just until barely tender. Add thymeand toss with
pasta just before serving. Add salt and pepper to tasteand sprinkle
with Parmesan.Recipe developed by Renee Shepherd and Fran Raboff. From
1992"Shepherd's Garden Seeds" catalog. Pg. 30. Posted by Cathy
Harned.From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 376
Calories From Fat: 127
Total Fat: 14.4g
Cholesterol: 33.8mg
Sodium: 529.6mg
Potassium: 488mg
Carbohydrates: 39.7g
Fiber: 2.6g
Sugar: 3.7g
Protein: 12.2g

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