Orzo with garlic-ginger spring vegetables (ww)

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Vegetable broth; or more
2 tablespoons Minced peeled gingerroot
3 Garlic cloves; crushed
2 cups Sliced baby carrots
2 cups Sliced baby zucchini
1 Red bell pepper; seeded and chopped
1 Yellow bell pepper; seeded and chopped
1 teaspoon Vegetarian bouillon granules; dissolved in
¾ cup Boiling water
2½ cup Orzo; cooked

Directions

I modified this to be fatfree. I also added some Kikkomin Stir Fry Sauce while stir frying to keep it from getting too dry.

1. In a wok or large skillet, heat the oil over low heat. Saute the gingerroot and garlic until deep brown, 4-5 minutes.

2. Increase the heat to high; add the carrots. Stir-fry, adding the zucchini, bell peppers and bouillon, until the vegetables are tender-crisp, about 3 minutes.

3. Add the orzo; toss to combine. Serve immediately. POINTS per serving: 3 Recipe by: Weight Watchers Week 2 Daily Coach booklet, modified Posted to fatfree digest by Kathleen <schuller@...> on Mar 15, 1999, converted by MM_Buster v2.0l.

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