Mediterranean Orzo

• 1 tablespoon sun-dried tomato
• 1 tablespoon hot water
• 1/4 cup orzo, uncooked
• Olive oil-flavored vegetable cooking spray
• 2 tablespoons chopped sweet red pepper
• 1 tablespoon chopped green onions
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped Greek olives
• 1 tablespoon canned low-sodium chicken broth, undiluted
• 2 teaspoons red wine vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

1. Combine tomato and water in a small bowl; cover and let stand 15 minutes. Drain well. Chop tomato, and set aside.
2. Cook orzo according to package directions, omitting salt and fat; drain and set aside.
3. Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add sweet red pepper and green onions; saute until crisp-tender. Add tomato, parsley, and remaining ingredients to skillet; cook until thoroughly heated, stirring frequently.
4. Combine vegetable mixture and orzo in a small bowl; toss gently.

tomato, water, orzo, olive oil, sweet red pepper, green onions, parsley, olives, chicken broth, red wine vinegar, salt, pepper

Taken from www.myrecipes.com/recipe/mediterranean-orzo-0 (may not work)