Ingredients
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1 cup orzo pasta (uncooked)
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2 cups vegetable broth
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1 onion, chopped
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1 clove garlic, minced
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2 stalks celery, chopped
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1 red bell pepper, chopped
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1 yellow bell pepper, chopped
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1 grated lemon, rind of
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1 -2 tablespoon fresh herb, chopped (sage, thyme, oregano)
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salt and pepper
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1 tablespoon olive oil
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1 large carrot, sliced thinly
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1 teaspoon red chili pepper flakes
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1 cup mushroom, sliced
Instructions
- Start by heating the oil in a large saucepan/wok on medium heat.
- Add the onion and garlic and saute for a minute or two.
- Add the carrot and celery and saute for another 2 minutes.
- Then add the chopped bell pepper and continue sauteeing for another 2-3 minutes.
- Add in the mushrooms and the orzo, stirring them into the vegetable mixture.
- Pour in enough broth to cover, about 1 cup.
- Let the orzo absorb the broth, adding more as necessary.
- Add in the grated lemon rind and herbs (and chili pepper flakes, if desired).
- When the orzo has absorbed all the broth and is plump looking, the meal is ready to serve.
- Season with salt and pepper and serve with a nice crusty bread.