Orzo With Garlic-Ginger Vegetables |
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Prep Time: 15 Minutes Cook Time: 9 Minutes |
Ready In: 24 Minutes Servings: 4 |
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Ingredients:
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 |
3/4 cup boiling water |
2 1/2 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.
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