Ingredients:
2 (14 ounce) cans italian seasoned chicken broth
1 1/2 cups dried orzo pasta
3 tablespoons butter
1 orange bell peppers, seeded and chopped
1 medium onions, chopped
1 (4 ounce) cans sliced mushrooms, drained
1 fresh garlic cloves, finely minced
chopped fresh parsley ( a generous handful)
salt and pepper
1/2 fresh lemon
parmesan cheese
extra virgin olive oil ( I use about a tablespoon)
Directions:
Cook orzo in chicken broth until tender (add water if necessary).
Saute the the vegetables in butter until tender adding the garlic near the end to prevent burning.
This is where I usually add a little salt and fresh cracked pepper.
Drain the orzo and combine with the cooked vegetables and add the chopped parsley.
The heat of the other ingredients will wilt the parsley.
Stir in the juice of the 1/2 lemon and olive oil if desired.
Serve with grated Parmesan.
Enjoy.
Servings: 8-10
Time preparation: 15 min.
Time total: 35 min.