Orzo With Garlic-Ginger Vegetables

• Total Time: 24 mins
• Prep Time: 15 mins
• Cook Time: 9 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 2 tablespoons minced peeled gingerroot
• 3 cloves garlic , crushed
• 2 cups sliced baby carrots
• 2 cups sliced baby zucchini
• 1 red bell pepper , seeded and chopped
• 1 yellow bell pepper , seeded and chopped
• 1 teaspoon chicken bouillon granule , dissolved in
• ¾ cup boiling water
• 2 ½ cups cooked orzo pasta
• 1⁄8; teaspoon fresh ground pepper , to taste

Directions:

1. In a wok or large skillet over low heat, heat the oil.
2. Saute the gingerroot and garlic until deep brown, 4 to 5 minutes; keep the heat low so they don't burn.
3. Increase the heat to high; add the carrots.
4. Stir-fry, adding the zucchini, bell peppers and dissolved bouillon, until the vegetables are tender-crisp, about 3 minutes.
5. Add the orzo and pepper; toss to combine.
6. Serve immediately.