INGREDIENTS
4
Carrots, peeled and cut into 1/4-inch cubes
1 cup
Flat-leaf parsley, leaves
1
Large or 2 small cloves garlic
2
Leeks
1/2 cup
Mint, fresh leaves
2 cups
Peas, fresh or thawed frozen organic
6 cups
Chicken stock
1/3 cup
Orzo
1 cup
White rice
1
Salt and pepper
3 tbsp
Pine nuts, toasted
2 tbsp
Butter
1/4 cup
Parmigiano-reggiano, grated
1/3 cup plus 2 tbsp. EVOO