Yield: 1 Servings
Measure | Ingredient |
---|---|
½ pounds | Orzo pasta; uncooked |
1 cup | Vegetable stock |
1 small | Zucchini; quartered lengthwise, sliced thin |
1 \N | Carrot; peeled and diced |
1 large | Onion; diced |
1 cup | Eggplant; peeled and diced |
Prep: 10 min, Cook: 10 min.
Cook orzo according to package directions. Bring vegetable stock to a boil in a saucepan. Add vegetables and sauté 5-10 minutes, or until tender.
Drain orzo and add to vegetables.
Posted to recipelu-digest by molony <molony@...> on Mar 05, 1998