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Title: Orzo and Carrot Medley
Categories: Pasta
Yield: 5 Servings
| 3 | qt | -Water |
| 1 | c | Dry orzo |
| 1 | pk | 8-oz. fresh California shredded carrots |
| 1 | c | Shelled fresh peas OR |
| 1 | c | Frozen petite peas, no salt added; thawed |
| 1 | md | Onion; finely chopped |
| 2 | md | Garlic cloves; minced |
| 1 | ts | Dried dill weed OR |
| 1 | ts | Italian seasoning |
| 1 | tb | Margarine |
| 1/2 | tb | Olive oil |
| 1/2 | ts | Salt |
| White pepper |
In lg. saucepot, bring water to boil; add orzo. Gently boil for 7 mins. Add shredded carrots and peas. Bring back to boil and cook until pasta and vegetables are just tender, about 2 to 3 mins., drain. Meanwhile, in lg. nonstick skillet, saute onion and garlic and herbs in margarine and olive oil until vegetables are just tender. Add pasta mixture to skillet. Add salt and pepper. Heat, stirring well. Makes about 5 cups.
Source: California Fresh Carrot Advisory Board, 1995
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