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Orzo is something of a specialty in our household, it is pricier than normal pasta but sometimes our world needs to be shaken up and variety is in order.  Since we are still working our way through our pantry before our move, this week we decided it was time for a little special dinner night with the wannabe rice looking pasta.  Yes, it is the same as other pasta just a different shape.  All of the rest of the items we normally have in stock in our kitchen so hopefully you have it too.

1 pkg orzo (we used Trader Joe’s)
2 c broccoli heads, chopped
1/2 -1 c red cabbage, chopped
½ small onion, chopped
2 c frozen veggies (fresh is just as good too)
2-4 tbsp capers
1 ½ c chicken-less broth (or any vegan broth)
1.  Bring 8-10 cups water to a boil, add the orzo.  (Or according to pkg directions.)  Make sure to stir occasionally since the orzo does tend to stick to the bottom of the pan.
2.  Just before the orzo becomes al dente (white around the ends), drain all the water out.
3.  Add the broth and bring to a boil once again.  Add the rest of the ingredients so they steam while the broth is warming up and cooking the orzo the rest of the way.
4.  Remove from heat and serve.  Enjoy!

This turned out very delicious!  It sounds very simple and bland but the flavors meshed together to make a wonderful dish that kept us asking for more.  It is fantastic hot but it also can be served as a cold salad for something like a picnic on a hot day.  It is very versatile and makes enough for about 8-10 people.  It also stores well for about 1 week in the fridge.