Ingredients
6 cups water2 teaspoons beef bouillon granules1 package (8 ounces) uncooked orzo pasta1 large sweet red pepper, cut into thin 1-inch-long pieces1 large green pepper, cut into thin 1-inch-long pieces1 medium onion, chopped1 tablespoon olive oil2 garlic cloves, minced1/4 cup shredded Romano cheese2 tablespoons balsamic vinegar
Preparation
In a large saucepan, bring water and bouillon to a boil. Add orzo. Cook according to package directions; drain. In a large nonstick skillet, saute peppers and onion in oil for 3-4 minutes or until crisp-tender. Add garlic; saute 2 minutes longer. Add the orzo, cheese and vinegar; toss to coat.
