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2 tbsp. margarine
In a large pan over medium heat, melt the margarine. Add the onions, peppers, mushrooms, and cranberries. Sauté until softened, about 6 to 8 minutes, making sure not to let the vegetables brown or burn. Season with the salt and pepper. Set aside.
Meanwhile, in a medium pot, heat the oil. Add the orzo and toast until golden, stirring often. It will be all different shades of brown and have a nutty aroma.
Add boiling water to cover by a few inches, and the bouillon powder. Cook until the orzo is al dente, about 8 to 9 minutes. If the water boils out, and the orzo is still too hard, add more hot water, 1/2 cup at a time, stirring to make sure the orzo is not sticking to the bottom of the pot, until the orzo is done and the water has evaporated.
Combine the vegetables and the orzo. Serve hot or at room temperature.
Posted by Etti Shapiro
Nutritional Info Per Serving: N/A
2 large onions, cut into 1/4" dice
1 green bell pepper, seeded and cut into 1/4" dice
1 yellow pepper, seeded and cut into 1/4" dice
8 ounces fresh mushrooms, sliced
1/2 cup sweetened dried cranberries
1/4 tsp. sea salt
1/4 tsp. ground white pepper
1 tbsp. canola oil
16 ounces orzo
1-1/2 tsp. chicken bouillon powder