1 T. olive oil
\n1 small onion, chopped
\n1 sweet red pepper, seeded and chopped
\n2 cloves garlic, chopped
\n1\/4 tsp. crushed red pepper
\n1 C. toasted orzo
\n3 C. boiling water
\n1 14 1\/2 oz. can chopped tomatoes, drained
\n1\/2 tsp. saffron threads, crumbled
\n1\/2 tsp. salt
\n1\/2 C. cooked black beans, rinsed if canned<\/p>\n
In a 2 quart saucepan, heat oil over medium heat. Add onion and saute 3 minutes. Add sweet red pepper, garlic, and crushed red pepper; cook 1 minute. Stir in water, tomatoes, saffron, and salt; heat to boiling. Reduce heat and simmer 10 minutes. Add black beans and cook 3 to 4 minutes longer or until orzo is just tender. Transfer to serving bowl and cool to room temperature. Serve or cover and refrigerate until serving.<\/p>\n
Yield: 4 servings
\nCalories: 202
\nFat: 3g
\nFiber: 5g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. olive oil 1 small onion, chopped 1 sweet red pepper, seeded and chopped 2 cloves garlic, chopped 1\/4 tsp. crushed red pepper 1 C. toasted orzo 3 C. boiling water 1 14 1\/2 oz. can chopped tomatoes, drained 1\/2 tsp. saffron threads, crumbled 1\/2 tsp. salt 1\/2 C. cooked black beans, rinsed if canned In a 2 quart saucepan, heat oil over medium heat. Add onion and saute 3 minutes. Add sweet red pepper, garlic, and crushed red…<\/p>\n