ROSE VICTORIA'S ITALIAN BAKED ORZO:

THIS RECIPE IS A MUST HAVE...IT IS ABSOLUTELY DELICIOUS......A GREAT SIDE DISH WITH ANY MEAT, FISH ETC........SOMETHING DIFFERENT FROM THE ORDINARY...
HAVE COPIES OF RECIPE READY...BECAUSE EVERYONE WILL WANT IT!

ROSE VICTORIA'S ITALIAN BAKED ORZO:

1 POUND ORZO
4 CUPS CHICKEN BROTH
4 TABLESPOONS BUTTER, PLUS SOME TO GREASE THE BAKING DISH
1 ONION, CHOPPED
8-10 OUNCES SLICED MUSHROOMS
1 CUP MARSALA WINE
1/2 CUP HEAVY CREAM
1 CUP SHREDDED FONTINA CHEESE OR FONTINELLA CHEESE
1 1/2 CUP DICED FRESH MOZZARELLA CHEESE
1 1/4 CUP FROZEN PEAS, THAWED
1/2 TEASPOON SALT
1/2 TEASPOON PEPPER
1/2 CUP BREAD CRUMBS
1/4 CUP GRATED PARMESAN OR ROMANO CHEESE
1/2 TEASPOON DRIED ITALIAN SEASONING

PREHEAT OVEN 400 DEGREES, BUTTER A 9 X 13 BAKING DISH.....
BRING THE CHICKEN BROTH TO A BOIL AND ADD THE ORZO..COOK AL DENTE...THIS MEANS UNTIL ALMOST TENDER...APROX. 7 MINUTES......POUR ALL THE ORZO AND BROTH INTO A LARGE BOWL AND SET ASIDE..........NOW, MELT THE BUTTER IN A SKILLET AND SAUTE THE ONIONS UNTIL TENDER....ADD THE MUSHROOMS AND CONTINUE TO COOK UNTIL MUSHROOM EDGES ARE STARTING TO TURN GOLDEN.
ADD THE MARSALA , WHILE SCRAPING THE BOTTOM BITS OF THE PAN AND COOK UNTIL THE WINE HAS REDUCED BY HALF OF LIQUID....APROX. 5 MINS. NOW ADD THE MUSHROOM MIXTURE TO THE ORZO IN THE BOWL...ADD THE CREAM, FONTINA, MOZZARELLA, PEAS, SALT AND PEPPER. TOSS TO COMBINE.
POUR INTO THE BUTTERED BAKING DISH.
IN A BOWL COMBINE THE BREAD CRUMBS AND GRATED CHEESE. SPRINKLE ITALIAN SEASONING ON THE TOP OF PASTA....BAKE UNTIL GOLDEN...ABOUT 25 MINS.