Mediterranean Orzo Vegetable Pilaf

• 2 tablespoons olive oil
• 1 cup orzo pasta, uncooked
• 2 tablespoons green onions, finely chopped
• 1 (14 ounce) can vegetable broth
• 1/3 cup white wine
• 1/4 cup bell pepper, chopped (green or red)
• 3/4 cup chickpeas (or garbanzo beans)
• 1/4 cup kalamata olive, chopped
• 1 tablespoon capers
• 2 tablespoons parmesan cheese

1. In a 10 inches skillet over medium-high heat, heat the olive oil, then stir in the uncooked orzo, and green onion.
2. Cook, stirring frequently, until the orzo is lightly browned, about 3 minutes.
3. Stir in the broth and wine and heat until boiling, then reduce heat, cover and simmer about 6 minutes, stirring occasionally.
4. Stir in the peppers, chickpeas, olives and capers, and cook covered another 6 minutes, stirring occasionally, until most liquid is absorbed.
5. Pour into a bowl and sprinkle with the 2 T of parmesan cheese.

olive oil, orzo pasta, green onions, vegetable broth, white wine, bell pepper, chickpeas, kalamata olive, capers, parmesan cheese

Taken from www.food.com/recipe/mediterranean-orzo-vegetable-pilaf-132026 (may not work)