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Recipe for Baked Orzo Italiano

Ingredients
1 lb or 16 oz orzo pasta
3 1/2 cups chicken broth or veggie broth (mix with water if you want to cut down on salt)
1 onion chopped
8 oz. chopped mushrooms
1/3 cup of peas
1/4 cup milk or 1/2 and 1/2
1/4 cup dry white wine
1/2 cup shredded mozzarella or Italian cheese mix
3 Tablespoons extra virgin olive oil
2 Tablespoons butter
1/4 cup breadcrumbs
2 Tablespoons grated Romano cheese

Instructions
1. Preheat oven to 400 degrees F.

2. Bring broth and/or water to a boil and cook orzo. Do not drain. Make sure to stir to prevent the orzo from sticking to the bottom of pan.

3. In large sauce pan heat olive oil and butter until melted over medium heat.

4. Add onions and saute until tender about 4 minutes.

5. Add in the mushrooms and cook for about 5 minutes.

6. Add in the peas and wine and cook down until wine is 1/2 gone. About 5 minutes.

7. Pour the orzo and remaining liquid into the saucepan and mix well.

8. Add in the cheese and mix again.

9. Pour into a greased baking dish.

10. Mix the Romano cheese and breadcrumbs together and sprinkle on top.

11. Bake uncovered for approximately 20 minutes or until the breadcrumbs are golden brown.

12. Serve warm.

TIP #1: If you do not have mozzarella, use an Italian shredded cheese mix. It works well. I added graded Romano to it as well. The cheese itself will give it different flavors so feel free to experiment.

TIP #2: I used plain breadcrumbs but if you prefer seasoned use that. However, it will change the taste.

Suggestions for Side Dishes
Italian Green Salad
Lima Beans