Your Aura is Blue
Spiritual and calm, you tend to live a quiet but enriching life. You are very giving of yourself. And it's hard for you to let go of relationships. The purpose of your life: showing love to other people Famous blues include: Angelina Jolie, the Dali Lama, Oprah Careers for you to try: Psychic, Peace Corps Volunteer, Counselor

About Me

My photo
This blog started out as a way for me to display and sell my handmade jewelry creations. I have set up shop on, where my shop name is "Dreamin of Beadin". The link to my Etsy store is located on the right hand side of this page. Please check me out!! If jewelry's not your thing, then check out the site anyway ~ there are plenty of talented artists selling lots of cool things there. For your reading pleasure, this blog will serve as a sneak peek into what's going on "behind the scenes" in my world. I love to cook, so there will be plenty of recipes, as well as product reviews and the occasional product giveaway (woo hoo!) I also love to take pictures of anything and everything, and I just bought a new camera, so there will be plenty of photos. And I like wine too, so things could get pretty interesting . . . Thank you for your support of me, Etsy and "all things handmade" :)


Here's the Dish: Toasted Orzo Pilaf

This aromatic dish smells and tastes like Fall. I love it with every inch of my carb-craving being. I could eat the leftovers for days and never get tired of it. In fact, this is going to replace one of the ol' standby's on the menu this Thanksgiving, if I have anything to say about it.
Toasted Orzo Pilaf
4 tablespoons butter
1 cup orzo pasta
3 cups canned chicken broth
6 green onions
6 large button mushrooms
1/2 cup pine nuts
1/2 cup chopped fresh Italian parsley
salt and pepper
1. Melt 2 tablespoons of the butter in medium saucepan.
2. Add orzo and stir until pasta is toasted, about 3-5 minutes.
3. Add broth, bring to a boil and cook pasta until done; drain.
4. Melt the remaining 2 tablespoons of butter in a sauté pan.
5. Add green onions and mushrooms and cook until crisp-tender.
6. Add pine nuts, salt and pepper to taste.
7. Stir in the cooked orzo and fresh parsley, and heat through.

No comments: