Emeril's New Orleans Cooking.

2 Tbl oil	4 black pepper, Fresh Ground
1/2 Cup chopped onions	1/4 Cup fresh mint
1 Tbl garlic	3 Cup chicken stock or low sodium
1 Cup Orzo	-canned
1 Tsp Salt	1 Tbl butter, at room temperature

Heat the oil in a saucepan over high heat. Add the onions, garlic, orzo, salt and pepper and stir-fry for 2 minutes. Stir in the mint and stock and bring to a boil.

Reduce the heat to medium and cook; stirring occasionally, for 20 minutes. Remove from heat and fold in the butter until thoroughly incorporated. Serve immediately.

Makes about 3 cups.