Ingredients

• 1 cup orzo pasta (uncooked)
• 2 cups vegetable broth
• 1 onion, chopped
• 1 clove garlic, minced
• 2 stalks celery, chopped
• 1 large carrot, sliced thinly
• 1 cup mushroom, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 grated lemon, rind of
• 1 -2 tablespoon fresh herb, chopped (sage, thyme, oregano)
• salt and pepper
• 1 teaspoon red chili pepper flakes (optional)
• 1 tablespoon olive oil

Instructions

1. Start by heating the oil in a large saucepan/wok on medium heat.

2. Add the onion and garlic and saute for a minute or two.

3. Add the carrot and celery and saute for another 2 minutes.

4. Then add the chopped bell pepper and continue sauteeing for another 2-3 minutes.

5. Add in the mushrooms and the orzo, stirring them into the vegetable mixture.

6. Pour in enough broth to cover, about 1 cup.

7. Let the orzo absorb the broth, adding more as necessary.

8. Add in the grated lemon rind and herbs (and chili pepper flakes, if desired).

9. When the orzo has absorbed all the broth and is plump looking, the meal is ready to serve.

10. Season with salt and pepper and serve with a nice crusty bread.