Ingredients: 1 medium onion, chopped
3 Tbs. extra-virgin olive oil
4 cups orzo, cooked and drained
1/4 to 1/2 cup black olives, pitted and chopped
1/4 cup chicken stock
1 Tbs. fresh mint, chopped
1/4 cup toasted pine nuts Preparation: Over medium heat, sautC) onion in olive oil until golden. Add orzo and stir. Add black olives and chicken stock and finish with mint and pine nuts. Let pilaf heat thoroughly (approximately 3 to 5 minutes). Serve warm or at room temperature. Servings: 4-1/2 cups Chef's Note: Add extra chicken stock to keep moist, if necessary. Books: Essentials of Classic Italian Cooking
By Marcella Hazan
ISBN: 03945844X
Knopf Publishing Group
Random House Inc.
299 Park Ave.
New York, NY 10171
Phone: 212-751-2600
Web site: www.aaknopf.com Italian Cuisine
By Jeffery A. Sadowski
ISBN: 0471149098
John Wiley and Sons Inc.
605 Third Ave.
New York, NY 10158-0012
Phone: 212-850-6000
Fax: 212-850-6088
E-mail: info@wiley.com
Web site: www.wiley.com We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
| 
)
