PASTINA WITH ONION

Serves Two (double all to serve four)

½ cup Egg Pastina
1 small onion, diced
1 1/3 cups boiling water
1 tsp. Salt
Oil or non-stick spray, as desired.

In a heavy pan with a lid, sauté the diced onion in a little oil until the onion is translucent.
Add the pastina, salt and boiling water.
Cover and cook on low heat about 12-15 minutes until water is absorbed.

This recipe is from our friend, Ronnie Stevens, whose grandmother made it
and called it "Egg Barley". As you can see, it has neither eggs nor barley.
Go figure!

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