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This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners.
- Cook orzo according to package directions. Drain well and pour back into pot. Add can of evaporated skim milk. Bring to a boil and simmer for 10 minutes, or until most liquid is absorbed. Remove from heat.
- Add raisins, pecans, apple butter. Combine sugar and cinnamon. Add to mixture to taste.
- Transfer to serving bowl. Top with remaining cinnamon & sugar as needed for garnish.