Ingredients

1 tablespoon finely chopped green chile peppers

1 tablespoon rice vinegar

2 tablespoons fresh lime juice

3 tablespoons Asian fish sauce

3 cloves garlic, minced

1 tablespoon white sugar

1 tablespoon Asian (toasted) sesame oil

2 tablespoons vegetable oil

1 teaspoon black pepper

2 cooked skinless boneless chicken breast halves, shredded

½ head cabbage, cored and thinly sliced

1 carrot, cut into matchsticks

? onion, finely chopped

? cup finely chopped dry roasted peanuts

? cup chopped fresh cilantro or parsley

Directions

Step 1: Cook the orzo in boiling salt water until al dente, drain return to pot and add 2 tablespoons butter

Step 2: Heat oven to 350-degrees

Step 3: Chop Asparagus into bit size pieces and add to orzo, set a side. Hand shred the cheese and add to orzo and asparagus. Cut tuna steaks into bite size pieces and add to orzo. Add 1/2 of the chopped onion

Step 4: Make the sauce. the remaining butter to a skillet and melt. When melted, add finely chopped mushrooms, other have of onion, Vegeta and cook until mushrooms release their water. Add garlic and cook for 30 seconds to 1 minute. Add flour and cook for a few minutes until raw taste of the flour is cooked out, do not brown flour. Add cream and wine and cook until thickened. Add to orzo and stir to mix in.

Step 5: Pour into a buttered casserole dish. Top with Pando and Parmesan Cheese

Step 6: Bake for 30-45 minutes until bubby