Mediterranean Orzo Vegetable Pilaf - cooking recipe

Ingredients

2 tablespoons olive oil
1 cup orzo pasta, uncooked
2 tablespoons green onions, finely chopped
1 (14 ounce) can vegetable broth
1/3 cup white wine
1/4 cup bell pepper, chopped (green or red)
3/4 cup chickpeas (or garbanzo beans)
1/4 cup kalamata olive, chopped
1 tablespoon capers
2 tablespoons parmesan cheese

Preparation

In a 10 inches skillet over medium-high heat, heat the olive oil, then stir in the uncooked orzo, and green onion.
Cook, stirring frequently, until the orzo is lightly browned, about 3 minutes.
Stir in the broth and wine and heat until boiling, then reduce heat, cover and simmer about 6 minutes, stirring occasionally.
Stir in the peppers, chickpeas, olives and capers, and cook covered another 6 minutes, stirring occasionally, until most liquid is absorbed.
Pour into a bowl and sprinkle with the 2 T of parmesan cheese.