Jewel Toned Orzo

adapted from original recipe from Susie Fishbein
2 tablespoons margarine
2 onions, diced
1 green pepper, diced
1 yellow pepper, diced
1 red pepper, diced
1 mango, chopped
1/2 cup craisins
1/4 teaspoon kosher salt
1/4 teaspoon, ground white pepper
1 tablespoon canola oil
1 (16 ounce) box of orzo pasta
1 1/2 teaspoons chicken bouillon powder (pareve)

Melt the margarine in a large pan over medium heat. Add the onions, peppers, and craisins. Sauté until softened about 6-8 minutes. Season with the salt and white pepper. Add the mango and cook for one more minute. Set aside.

Meanwhile, in a medium pot, heat the oil. Add the orzo and toast until golden stirring often. Add boiling water to cover by a few inches and the bouillon powder. Cook until the orzo is al dente, about 8-9 minutes. Add more water if the water boils out, ½ cup at a time until the water has evaporated or the orzo is cooked.

Combine the vegetables with the orzo. Serve hot or at room temperature.

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