Orzo With Peas
|Onion||1 Large, chopped|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Fresh mushrooms||14 Ounce, sliced|
|Crumbled dried oregano||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Black pepper||To Taste|
|Frozen tiny peas||10 Ounce (1 Package)|
|Freshly grated ginger||1⁄2 Teaspoon|
|Vegetable bouillon cubes||2|
|Uncooked orzo pasta||2 Cup (32 tbs)|
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.