Instructions
Cook orzo in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.

Meanwhile, sauté pancetta and chopped shallots in heavy large skillet over medium-high heat until brown, about 4 minutes. Add peas and 4 tablespoons chopped dill; stir to coat. Add chicken broth and boil until reduced by half, about 4 minutes. Add Sherry wine vinegar; boil 1 minute. Add orzo to skillet; stir to coat. Season to taste with salt and pepper. Transfer to medium bowl; sprinkle with remaining 1 tablespoon chopped dill. Serve warm or at room temperature.

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Yields: 6 Servings
     Bon Appetit magazine, June 2006, page 142

notes:  * Almost 4 forks, because it's better than a mere "3", particularly for something so very simple and fast to prepare, yet somewhat elegant. I was so impressed with how the flavors came together. I was doubtful about dill but was delighted to find it a different yet perfectly suited and somewhat sophisticated flavor compliment. The flavor improves the next day I think.

* Very tasty side-dish, served with Oven-Baked Fried Chicken Breasts and complimented it well. Would go well with beef or pork also. Didn't have fresh dill so used dried and used maybe scant 1/2 t. total. My sons, 18 & 21, liked it better than risotto.

Cuisine:

Main Ingredient:   Rice