Date: Tue, 15 Feb 94 12:17:14 EST
From: friedman@husc.harvard.edu

Orzo aux Petits Pois:

Boil a quart of water in a two-quart saucepan. Add italian seasoning
and marjoram (say, 1 and 1/2 tsp respectively.) Add a chopped onion if
you’ve got one. A leek is even better. Add a half-cup of fatfree
tomato sauce (not a vinegary one, for preference.) Bring back to boil.
Add one cup whole-wheat Orzo (or cous-cous, or any other really small
whole-wheat pasta.) Return to boil, then bring down to a covered
simmer. Cook till pasta is tender and water almost absorbed.
Stir in 1 cup frozen peas and let them heat through. Serve.

Actually, 1/3 of a box of frozen chopped kale is pretty good instead
of the peas, if you like that sort of thing. Some people may want
to add more tomato sauce. Others may prefer to leave enough water to
make this a soup. You can use a delicate vegetable or onion broth
instead of the assertive tomato sauce, too, but that really does need the
peas rather than the kale.

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