Tonight Paula made us a delicious Pea and Carrot Soup. I found the recipe in Rachel Ray magazine. It was an interesting blend of flavors. To start the soup, you melt some butter in a saucepan and then toast the orzo for a minute or two. Stir in the rice and heat until warm. At this point, Paula put all of this into the rice cooker with some chicken broth and let it cook. While the rice-orzo mixture was cooking, she heated some olive oil in a stock pot. Then she added some chopped leeks and carrots. This mixture was cooked for about 7 minutes until they softened. At the point, 2 cups of chicken broth was added to the vegetables. Everything was brought to a boil and then allowed to simmer. Once it was simmering, 1 cup of frozen peas was added to the soup. While the soup simmered, Paula made a simple pesto using parsley, mint, parmesan cheese and pine nuts. This pesto was mixed into the rice-orzo when it was done cooking. Each bowl had a scoop of the rice-orzo mixture added to it and then the bowl was filled with soup. It was absolutely delicious!