1	lb orzo pasta
4	cups vegetable stock, no salt added; preferably Rapunzel’s Vegetable Bouillon*
4	cloves garlic, minced
1	Tbs extra virgin olive oil
2	scallions, chopped
1	large red onion, chopped
1	15oz can Eden Organic Garbanzo beans, no salt added*
¾	cup basil chopped
¼	cup balsamic vinegar
1	lb grape tomatoes, halved
Fresh ground black pepper to taste

Cook orzo as directions on package. Boil in salt free vegetable bouillon. Sauté minced garlic in 1 Tbsp olive oil until lightly golden. Add cooked orzo. Add in chopped red onion and sauté for about 2-3 minutes. Next, stir in basil, vinegar, and cooked orzo pasta along with drained garbanzo beans and halved grape tomatoes. Add black pepper to taste.

YIELD: 8 servings

Each serving contains approximately: Calories 200, Fat Calories 31, Fat 3.5g, Saturated Fat 0.4g, Cholesterol 0mg, Protein 8g, Carbohydrate 34g, Dietary fiber 5g, Sodium 55mg, Omega 3 fatty acids 0.04g

From The Rice Diet Cookbook, available now at the Rice Diet Store.