½ Vegetable stock cube (dissolved in 250ml boiling water)
1 heaped teaspoon Dried Oregano
Juice of ½ Lemon
Small handful of fresh parsley and fresh basil
Instructions
Place a large saucepan on a high heat and add enough water so that it's half full then place the lid on. Once the water is boiling, add the orzo and par-boil for 6 minutes. Once the time has passed drain the orzo, return it to the empty pan and add a tablespoon of extra virgin olive oil to avoid it sticking together, then set-aside.
Meanwhile, add the olive oil to a saucepan (with a lid) and place on a medium-high heat before adding the peppers, onions and seasoning. Fry for 6-8 minutes or until softened.
Add the garlic, cherry tomatoes and sun-dried tomatoes to the same frying pan along with the tomato purée, vegetable stock, oregano, as well as the cooked orzo and simmer for a further 5 minutes with the lid on (stir after a few minutes to avoid the contents from sticking).
Once the time has passed, remove the lid and add the lemon juice, basil and parsley, then drizzle with extra virgin olive oil and serve.
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/recipe-tomato-pepper-orzo-10008/