Vegetable and Cilantro Orzo Salad

Utensils: 3 qt saucepan, colander, large skillet, food processor

Salad:
3/4 cup dried whole wheat orzo
2 cups sliced fresh button mushrooms
1 medium red or yellow bell pepper, cut into bite sized strips
1/2 cup chopped onion (cone #3)
1 tbsp. olive oil
2 cups of fresh chopped spinach, arugula or watercress (4-5 oz.)

Pesto:
3/4 cup firmly packed cilantro
1/4 cup firmly packed mint
3 cloves of garlic
Salt and pepper to taste
2 tbsp. olive oil
1 tbsp water

DIRECTIONS:
1. A) Cook orzo for about 10 minutes in water. Drain and rinse with cold water and set aside.
1. B) Meanwhile, in a large skillet, cook mushrooms, pepper and onion over medium heat for 5-8 minutes, then set aside.

2. For pesto: blend in a food processor the cilantro, mint, garlic, salt and pepper. Then add the oil and water. Process until nearly smooth.

3. Combine all the ingredients including the leafy greens.

This dish would make a great addition to salmon or halibut.

This photo includes Brussels sprouts