Jewel Toned Orzo

• 2 tablespoons margarine
• 2 large onions, diced to 1/4 inch
• 1 green pepper, diced to 1/4 inch
• 1 yellow pepper, diced to 1/4 inch
• 8 ounces sliced mushrooms (optional)
• 1/2 cup craisins
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1 tablespoon canola oil
• 1 lb orzo pasta
• 1 1/2 teaspoons powder chicken soup powder

1. In a large pot melt margarine. Add onions, pepper, mushrooms, and craisins. Saute until softened approximately 6-8 minutes. Do not let brown or burn. Season with salt and white pepper. Set aside.
2. In a medium pot, heat oil. Add orszo and toast until golden, stirring often. (It will be different shades of brown and have a nutty aroma.) Add boiling water to cover by a few inches and soup powder. Cook until orzo is al dente approximately 8-9 minutes. If the water boils out and orzo is still too hard, add more hot water 1/2 cup at a time stirring to make sure the orzo is not sticking until the orzo is done and the water evaporated..
3. Combine the veggies and the orzo.

margarine, onions, green pepper, yellow pepper, mushrooms, craisins, salt, white pepper, canola oil, orzo pasta, chicken soup

Taken from www.food.com/recipe/jewel-toned-orzo-254143 (may not work)