Orzo with Vegetables

• 2 quarts water
• 1 cup orzo
• 8 asparagus spears
• 8 ounces carrots, scraped, quartered and thinly sliced
• 3 tablespoons frozen orange juice concentrate, undiluted
• 4 teaspoons Dijon mustard
• 2 tablespoons Balsamic vinegar
• 1 1/2 tablespoons virgin olive oil
• Salt, optional, and freshly ground black pepper to taste
• 2 scallions, thinly sliced

1. Bring the water to boil in covered pot.
2. Add orzo and cook for five minutes.
3. Meanwhile wash and trim the asparagus, breaking off the woody stems.
4. Cut the asparagus just below the tips, then cut the remaining stalks into half-inch pieces.
5. Add the carrots and asparagus to the orzo and cook about 3 to 5 minutes longer, until carrots and asparagus are tender.
6. Meanwhile beat together the orange juice concentrate, mustard, vinegar and oil.
7. When orzo and vegetables are cooked, drain and rinse under cold water then drain again.
8. Stir into dressing and season with salt, if desired, and pepper.
9. Mix in the scallions.

water, orzo, carrots, orange juice concentrate, mustard, balsamic vinegar, virgin olive oil, salt, scallions

Taken from cooking.nytimes.com/recipes/7969 (may not work)