Jewel Toned Orzo

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adapted from original recipe from Susie Fishbein
2 tablespoons margarine
2 onions, diced
1 green pepper, diced
1 yellow pepper, diced
1 red pepper, diced
1 mango, chopped
1/2 cup craisins
1/4 teaspoon kosher salt
1/4 teaspoon, ground white pepper
1 tablespoon canola oil
1 (16 ounce) box of orzo pasta
1 1/2 teaspoons chicken bouillon powder (pareve)

Melt the margarine in a large pan over medium heat. Add the onions, peppers, and craisins. Sauté until softened about 6-8 minutes. Season with the salt and white pepper. Add the mango and cook for one more minute. Set aside.

Meanwhile, in a medium pot, heat the oil. Add the orzo and toast until golden stirring often. Add boiling water to cover by a few inches and the bouillon powder. Cook until the orzo is al dente, about 8-9 minutes. Add more water if the water boils out, ½ cup at a time until the water has evaporated or the orzo is cooked.

Combine the vegetables with the orzo. Serve hot or at room temperature.

One thought on “Jewel Toned Orzo

  1. Pingback: Rosh Hashanah Recipe Round-Up | Jewish Mommie

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