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Orzo with Vegetables and Ham

2 tablespoons of Olive oil
2 cups of Orzo
1 medium Onion, chopped
2 Chicken bouillon cubes
3/4 teaspoon of salt
5 cups of water
1/2 pound of Asparagus; in bite size
1/4 pound of mushrooms
one 10 ounce package of frozen peas
Parmesan cheese preferably
2 ounces of Cooked ham or prosciutto;
one 15 1/2 - 19 ounce can of red kidney
2 tablespoons of margarine

Thirty minute before serving, in 5 quart 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 blade of vegetable peeler over block of Parmesan cheese to make thin, wide slices. Can also use cheese cutter. Reserve several slices for garnish. To orzo add ham or prosciutto, kidney beans, margarine and rest of Parmesan cheese. Serve, garnished with reserved cheese.

Serving Size: 4MC formatting and posted on Kitmailbox by bobbi744@sojourn.com Recipe by: Good Housekeeping magazine Posted to KitMailbox Digest by Roberta Banghart <bobbi744@sojourn.com> on Jul 18, 1997

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