Jewel Toned Orzo
Another keeper from Suzy Fishbein's Kosher by Design series.
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INGREDIENTS
Nutrition- 2tablespoons margarine
- 2
- 1
- 1yellow pepper, diced to 1/4 inch
- 8ounces sliced mushrooms (optional)
- 1⁄2cup craisins
- 1⁄4teaspoon salt
- 1⁄4teaspoon white pepper
- 1tablespoon canola oil
- 1lb orzo pasta
- 1 1⁄2teaspoons powder chicken soup powder
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DIRECTIONS
- In a large pot melt margarine. Add onions, pepper, mushrooms, and craisins. Saute until softened approximately 6-8 minutes. [Do not let brown or burn.] Season with salt and white pepper. Set aside.
- In a medium pot, heat oil. Add orszo and toast until golden, stirring often. (It will be different shades of brown and have a nutty aroma.) Add boiling water to cover by a few inches and soup powder. Cook until orzo is al dente approximately 8-9 minutes. [If the water boils out and orzo is still too hard, add more hot water 1/2 cup at a time stirring to make sure the orzo is not sticking until the orzo is done and the water evaporated.].
- Combine the veggies and the orzo.
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