Recipe: Springtime Orzo (using Canadian bacon, serves 3)

SPRINGTIME ORZO

1 cup uncooked orzo or rosamarina (rice-shaped pasta)
1 tablespoon butter or margarine
1/2 cup chopped green onions
1/4 cup chopped green bell pepper
6 oz. Canadian bacon, diced
1 (9 oz.) pkg. frozen sugar snap peas
1/2 teaspoon lemon-pepper seasoning
1/4 to 1/2 teaspoon salt
1/2 cup half-and-half
2 tablespoons shredded fresh Parmesan cheese
2 tablespoons chopped fresh parsley

In Dutch oven or large saucepan, cook orzo in lightly salted boiling water for 6 to 8 minutes or just until tender. Drain; remove from pan and cover to keep warm.

In same Dutch oven, melt butter over medium-high heat. Add onions, bell pepper and bacon; cook and stir 1 to 2 minutes or until onions are tender.

Reduce heat to medium. Add sugar snap peas; cook 2 minutes.

Reduce heat to low. Stir in lemon-pepper seasoning, salt and half-and-half. Simmer 2 minutes or until warm.

Stir in cheese, parsley and cooked orzo.

Makes 3 servings (1 1/3 cups each)
Source: Karen Shankles, Knoxville, TN, Pillsbury Bake-Off 38 (Orlando, 1998)