Ingredients
8 oz. orzo
1 - 2 TBL Bertolli virgin olive oil
1 large onion, cut into chunks
3 large carrots, peeled and cut into 1 inch rounds
1 large red pepper, cut into chunks
2 zucchini, cut into 1" pieces
1/2 cup chicken or vegetable broth
1/4 tsp. turmeric
1/4 tsp cinnamon
pinch cayenne pepper
1/2 cup golden raisins
salt to taste
1/4 lb shrimp or tempeh per serving
Preparation
Prepare orzo according to package directions. In the meanwhile, heat 1 Tbl oil in a large heavy bottom pot over medium heat. Add onion, and saute until soft. Add carrots and cook, stirring about 5 minutes. Add red pepper, stirring, another 5 minutes, then add zucchini and cook about three minutes. If vegetables begin to stick at any point, add a little more oil. Add the spices, golden raisins and broth and reduce heat. For a main course, add shrimp or tempeh to the vegetable mixture. Cook about 5 minutes until the spices mellow and the vegetables are tender (and shrimp are done or tempeh is heated through). Serve over the cooked and drained orzo. Garnish with toasted almond slivers or cashews if desired.
