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.