HUMMINGBIRD DEEP DISH COOKIE IN A SKILLET1 c. packed light brown sugar½ c. sugar4 oz.…
![Alice's Orzo and Veggie Delight](https://geauxaskalice.com/wp-content/uploads/2022/08/222222222222.jpg)
Alice’s Orzo and Veggie Delight
![](http://geauxaskalice.com/wp-content/uploads/2022/08/222222222222-1024x768.jpg)
ALICE’S ORZO AND VEGGIE DELIGHT
1 c. multi-color orzo
Olive oil
Herbed butter, you can now buy sticks of butter that have herbs in them
½ c. diced bell peppers, assorted colors-red, orange, yellow
4 oz. mushrooms, sliced
¼ c. chopped onion
6-8 oz. fresh green beans, trimmed
1 container of cherry tomatoes, leave whole
1 (3-oz.) pkg. French-Fried Onions
Juice of ½ lemon
Salt/black pepper
- Prepare orzo according to package instructions and set aside.
- In large non-stick skillet, drizzle bottom with olive oil and add about 4 T. herb butter over low heat.
- When butter is melted, add peppers, onions, and mushrooms. Saute until tender, about 3-5 minutes.
- Add green beans and saute another 3-5 minutes.
- Season with salt and pepper. Mix well.
- Gradually add cooked orzo, spoonful at a time. When you get the ratio you like, add the cherry tomatoes and mix well.
- Taste for seasoning. Garnish with the fried onions and squeeze lemon juice all over top.