Orzo with Vegetables and Ham
| Yield: | 4 Servings |
| Categories: | Asparagus, Ham, Carrots, Beans, Cheese |
| 2 | tb | Olive oil |
| 2 | c | Orzo |
| 1 | md | Onion; chopped |
| 2 | Chicken bouillon cubes | |
| 3/4 | ts | Salt |
| 5 | c | Water |
| 1/2 | lb | Asparagus; in bite size pieces |
| 1/4 | lb | Mushrooms |
| 1 | pk | (10 oz) frozen peas and carrots |
| Parmesan cheese; preferably chunk | ||
| 2 | oz | Cooked ham or proscutto; thin sliced/chopped |
| 1 | cn | (15 1/2 - 19 oz) red kidney beans, drained |
| 2 | tb | Margarine |
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