1 package orzo - cooked al dente
1 cup or more yellow raisins
1 large sweet onion chopped - not too small
2 cups sliced mushrooms - (use a few different types) I use pre-packaged gourmet
5/6 cloves garlic chopped
Olive oil
Salt pepper and herbs - especially parsley (but I also add herbs de Provence)

Directions

Sauté onion and garlic in oil. Then mushrooms. You can use more of all ingredients. Then add cooked orzo and raisins. Season to taste. You can make this up to a day before and then heat in a casserole dish before serving. Garnish with a little fresh parsley.

November 2010- Allandale Farm Sugar Pumpkin Risotto from 51 Lincoln Restaurant in Newton
December 2010- Pretzel Crusted Crab Cake from Stephanie's on Newbury in Boston
January 2011- Chocolate Mousse from Boston Showcase Company
February 2011- Butternut Squash Gnocchi with a Sage and Walnut Pesto from Tomasso Trattoria in Southboro
March 2011- White Gazpacho from Cuchi Cuchi in Cambridge
April 2011- Lemon Chicken from Fiorella's in Newton
May 2011 - North Atlantic Halibut with Shaved Fennel, Grapefruit, Grilled Red Onion and Green Olive from the University Club of Boston
June 2011 - Betty's Iced Tea with a Twist from Boston Showcase Company
July 2011- Pan Seared Salmon Milanese from Cafe Rossetti's in Winthrop
August 2011 - Clams Casino from Porthole Restaurant in Lynn
October 2011 - Seared Sea Scallops from Marc Zimmerman, Account Executive at Boston Showcase Company.
November 2011 - Butternut Squash Soup Jason Bond, chef and owner of Bondir in Cambridge