1 c Orzo Stock
2 tb Butter 6 oz Shiitake/white mushrooms
1 Fine chopped clove garlic Sliced
1/2 pk Dry onion soup mix 1/4 c Parsley chopped
2 c Water or leftover veal
Brown the orzo and garlic in butter in a heavy casserole over medium heat,
stirring constantly, 2 to 2 1/2 minutes until golden brown. Sprinkle on the
onion soup mix and mix in. Add water or stock and stir well. Cover and
simmer for 10 minutes. Add sliced mushrooms; do not stir. Cover and simmer
for another 10 minutes. Sprinkle on and stir in parsley. Cover and let
stand for 5-10 minutes until all liquid is absorbed into the pasta.
