Orzo peas

Date:    Tue, 15 Feb 94 12:17:14 EST
 From:    friedman@husc.harvard.edu
 
   Orzo aux Petits Pois:
   
   Boil a quart of water in a two-quart saucepan.  Add italian seasoning
 and marjoram (say, 1 and 1/2 tsp respectively.)  Add a chopped onion if
 you've got one.  A leek is even better.  Add a half-cup of fatfree
 tomato sauce (not a vinegary one, for preference.)  Bring back to boil.
 Add one cup whole-wheat Orzo (or cous-cous, or any other really small
 whole-wheat pasta.)  Return to boil, then bring down to a covered
 simmer.  Cook till pasta is tender and water almost absorbed.
 Stir in 1 cup frozen peas and let them heat through.  Serve.
   
   Actually, 1/3 of a box of frozen chopped kale is pretty good instead
 of the peas, if you like that sort of thing.  Some people may want
 to add more tomato sauce.  Others may prefer to leave enough water to
 make this a soup.  You can use a delicate vegetable or onion broth
 instead of the assertive tomato sauce, too, but that really does need the
 peas rather than the kale.