• 1 lb. cooked Autumn Harvest Orzo
• 1/4 cup butter
• 2 Tbsp. Olive Oil
• 1/4 tsp. cinnamon
• 1/8 tsp. vanilla sugar
• 1/4 tsp ground black pepper
• 3/4 cup chopped flat leaf parsley

Melt butter in a small skillet, simmer on low heat until browned.  Remove from heat and add sugar, cinnamon, oil and pepper.  Toss orzo with butter mixture and season with salt.  Serves 8.