Instructions: I added the toasted pecans as an adaptation of the original recipe.

Heat oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until onion is tender, about 4 minutes. Add small amounts of water as necessary, about a tablespoon at a time to prevent sticking.

Add remaining ingredients, except orzo. Bring mixture to a boil, then stir in orzo. Cover, reduce heat to medium low, and cook 15 minutes, until the liquid has been absorbed.

Fluff with a fork before serving.

Serving Ideas : This makes a perfect side dish to serve alongside a bean casserole, baked tofu, or a veggie burger.

This recipe can also be used to serve three people as a entree and only needs a salad and some steamed vegetables to make a quick, filling dinner.

NOTES : Serve again hint: Heat the leftovers in clear vegetable broth, and you have a delectable noodle soup.

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