Orzo With Peas Recipe
Ingredients
| Onion | 1 Large, chopped | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Mushrooms | 14 Ounce, sliced | |
| Dry oregano | 1/4 Teaspoon, crumbled | |
| Garlic | 2 Clove (5gm), minced | |
| Black pepper salt | 1 To taste | |
| 1 10-ounce package frozen tiny peas | ||
| Ginger | 1/2 Teaspoon, grated | |
| Water | 3 Quart | |
| 2 vegetable bouillon cubes or 2 tablespoons instant onion soup mix | ||
| Orzo | 2 Cup (16 tbs), uncooked | |
Directions
In a large skillet, saute onion in vegetable oil for about 10 minutes or until golden. Stir in mushrooms, oregano and garlic. Add salt and black pepper to taste. Saute 5 more minutes. Add frozen peas and cook until peas are thawed. Stir in ginger. Cover and remove from heat.
Bring 3 quarts water to a boil in a large pot. Add bouillon cubes or instant soup mix. Add orzo and cook according to package instructions, stirring occasionally. Drain in a colander and return to pot.
Add sauteed vegetables to pot and mix well. Cook over low heat, stirring constantly, until heated through. Adjust seasoning, if desired.
Bring 3 quarts water to a boil in a large pot. Add bouillon cubes or instant soup mix. Add orzo and cook according to package instructions, stirring occasionally. Drain in a colander and return to pot.
Add sauteed vegetables to pot and mix well. Cook over low heat, stirring constantly, until heated through. Adjust seasoning, if desired.
Chef
