Red Beans and Orzo

Serves 4

2 ¾ cups chicken or vegetable broth

1 1/3 cups orzo pasta

¼ cup finely chopped onion

1 tsp Herbs de Provence or Italian dried seasoning, crushed

1 15 oz can red kidney beans, rinsed and drained

1 oz Prosciutto or cooked ham, sliced in thin strips (about 1/3 cup)

2 tbsp chopped fresh Italian flat-leaf parsley

Salt and pepper to taste

Shredded Parmigiano Reggiano or Pecorino Romano Cheese

1. In a medium saucepan bring chicken broth to a boil.
2. Stir in orzo, onion and herbs de Provence. Reduce heat. Boil gently, uncovered for 10 to 15 minutes until orzo is just tender and liquid is almost absorbed. Stir frequently. (Use orzo package directions as a guide.)
3. Stir in beans, prosciutto and parsley. Heat through.
4. Spoon into individual bowls, Garnish with freshly grated cheese.

Source: Adapted from Better Homes and Gardens, August 2002

Copyright © 2001-2012 by The Still Waters Group

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