This is a delicious pasta and veggie dish, satisfying for vegetarians, vegans and omnivores alike.
2 3/4 cups low-sodium vegetable broth
2 cloves of garlic, minced
1 dash red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 teaspoon saffron threads
1 14 oz can fire-roasted tomatoes, drained, with liquid reserved.
2 tablespoons olive oil
1 yellow pepper, sliced into 16 pieces
1 cup orzo
1/4 cup frozen peas
2 cups fresh cauliflower, broken into large florets
8 green onions, cut into quarters, green and all
1 cup fresh broccoli, broken into large florets
Simmer the broth in a saucepan with garlic, pepper flakes, oregano, basil and saffron. Keep warm.
In a large skillet, heat olive oil on high. When it shimmers, add drained tomatoes (it will spatter a bit) and sear until browned and all juice is evaporated. Remove from pan and set aside. Add bell pepper to the pan and sear for 2-3 minutes, then add to tomatoes.
Turn the heat down slightly and add the orzo to the hot skillet, stirring for about 30 seconds. Stir in broth, peas, and then reduce heat to medium. Arrange cauliflower pieces on top of orzo, then green onions, tomatoes, and bell peppers, then cover and simmer without stirring for 11 minutes. Arrange broccoli around other veggies, remove from heat, cover, and let stand for about ten minutes, or until broccoli is crisp and orzo is tender. Sprinkle with salt and pepper to taste.
Adapted From Vegetarian Times Magazine