Procedures:
| 1 | Lightly spray a nonstick 4-quart dutch oven with vegetable oil and place over medium heat. | | 2 | Add the onion, garlic, a few teaspoons water, and cook, stirring constantly, about 5 minutes until the vegetables are tender. | | 3 | Add 3 cups water, tomatillos, jalapeno, and bouillon cube and bring to a boil. | | 4 | Reduce the heat and simmer 8 to 10 minutes. | | 5 | Cool slightly. | | 6 | transfer the mixture to a food processor, or use an immersion, or hand, blender, and puree until smooth. | | 7 | Return the mixture to the dutch oven, stir in the orzo, and heat through, but don"t boil. | | 8 | Either stir in the sour cream in the pot or add a dollop on each serving. | | 9 | [mcrecipe:path 18 aug 96] | | 10 | recipe by : lynn fischer, healthy indulgences (1995) |
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