Whole Wheat Orzo Primavera
1 tablespoon extra-virgin olive oil
**1 cup thinly sliced leek, white and
light green parts
1 cup diced carrot
½ cup diced celery
2/3 cup uncooked whole-wheat orzo pasta
2½ cups water
½ teaspoon crushed dried rosemary
2 tablespoons grated parmesan cheese
1 cup frozen green peas
2 tablespoons chopped fresh parsley
** If you have Interstitial Cystitis, the leek can be omitted if you are intolerant of it.
Heat oil in large nonstick skillet
over medium-high heat. Add leek, carrot and celery; cook, stirring occasionally
6 minutes or until leek starts to brown.
Add orzo; mix with vegetables. Add
water, rosemary and pepper. Cover and bring to a simmer 11 minutes or until orzo
is tender. Stir occasionally to prevent orzo from sticking to pan.
Add peas, parley and cheese; stir to
combine. Makes 4 servings.