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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Another keeper from Suzy Fishbein's Kosher by Design series. Ingredients:
2 tablespoons margarine |
2 large onions, diced to 1/4 inch |
1 green pepper, diced to 1/4 inch |
1 yellow pepper, diced to 1/4 inch |
8 ounces sliced mushrooms (optional) |
1/2 cup craisins |
1/4 teaspoon salt |
1/4 teaspoon white pepper |
1 tablespoon canola oil |
1 lb orzo pasta |
1 1/2 teaspoons powder chicken soup powder |
Directions:
1. 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.
2. 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.].
3. Combine the veggies and the orzo.
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