salt
1/2 c orzo
1 Tbsp EVOO
1 tsp rosemary, minced
1/2 c red and yellow bell pepper diced
1/2 c peas
1 tsp lemon juice
1/8 tsp pepper
Bring a pot of water to a boil. Add a large pinch of salt and the orzo. Cook stirring occasionally, until just tender, about 10 minutes. Drain.
In a frying pan over medium heat, heat oil. Add rosemary and saute until aromatic, about 30 seconds. Add bell peppers and peas and saute until tender, about 3 minutes.
Add orzo to pan and toss with vegetables. Sprinkle with lemon juice and season with salt and pepper.
Store in refrigerator up to 3 days.
Source: Cooking for Baby
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