BUTTERY CINNAMON ORZO
  • 1 lb. cooked Autumn Harvest Orzo
  • 1/4 cup butter
  • 2 Tbsp. Olive Oil
  • 1/4 tsp. cinnamon
  • 1/8 tsp. vanilla sugar
  • 1/4 tsp ground black pepper
  • 3/4 cup chopped flat leaf parsley

Melt butter in a small skillet, simmer on low heat until browned.  Remove from heat and add sugar, cinnamon, oil and pepper.  Toss orzo with butter mixture and season with salt.  Serves 8.