Orzo Primavera

Portion Size: ½ cup

Ingredients:     Yields: 8 servings

IngredientsNotes:
2 teaspoons salt 
½ pound orzoDried
¼ cup olive oil 
1 cup sweet red peppersWashed, trimmed and diced
2/3 cups yellow peppersWashed, trimmed and diced
2 tablespoons shallotsWashed, peeled and minced
1 tablespoon garlicWashed, peeled and minced
¼ cup carrotsWashed, peeled and cut in circles
½ cup string beansWashed and cut in small pieces, cooked.
1 cup zucchiniWashed, trimmed, diced and unpeeled.
1 cup low sodium chicken broth. 
¼ cup tomato sauce 
1 cup frozen peasDefrosted
½ cup Parmesan cheeseGrated

Directions:

Steps:Directions:Critical Control Point /Quality Assurance
1Bring a large kettle of salted water to a rolling boil. Add the orzo. 
2Cook about 4 minutes or until tender but firm. 
3The orzo should be slightly underdone. 
4Drain in a colander. 
5In a 10-inch skillet, heat the olive oil. 
6Add the red and yellow pepper and sauté. 
7Add shallot, garlic, carrots, string beans and zucchini. 
8Sauté 2 minutes or until tender crisp. 
9Add the stock and bring to a simmer.  
10Add the tomato sauce, peas, salt and pepper. 
11Stir until well combined. 
12Add the drained orzo. 
13Turn the heat to high and stir until all the sauce is absorbed into the orzo. 
14Turn off the heat; add the Parmesan cheese. 
15Mix briefly. Serve hot. 

Jacqueline Larson M.S., R.D.N. and Associates