2 tablespoons butter
1⁄2 cup chopped onion
1 cup long grain rice
2 tablespoons orzo pasta
2 cups chicken broth
1⁄4 cup lemon juice
2 tablespoons chopped parsley
In a heavy saucepan, saute onion in butter until tender.
Add rice and orzo and cook, stirring, for 2 minutes.
Add chicken broth and lemon juice and bring to a boil.
Reduce heat, cover, and simmer for 20 minutes or until rice is tender and liquid has been absorbed.
Fluff pilaf up with fork and stir in chopped parsley.
1 pound carrots, peeled 2 teaspoons Dijon mustard 1 tablespoon freshly squeezed lemon juice, from one lemon 1-1/2 tablespoons vegetable oil 1-1/2 tablespoons extra virgin olive oil 1-2 teaspoons honey
Yield: 4 servings Chicken Parmesan 3 tablespoons olive oil 1 teaspoon chopped fresh rosemary leaves 1 teaspoon chopped fresh thyme leaves 1 teaspoon chopped fresh Italian parsley leaves Salt and
1/3 cup Olive Oil 1 large Onion, thinly sliced 1 Clove Garlic, minced 1 Tablespoon Parsley, chopped 1 teaspoon Salt 1/2 teaspoon Black Pepper -- coarsely ground 2 1/2 pound Chicken, cut into ser