1 medium sweet red pepper, chopped
1-1/4 cups uncooked orzo pasta
1 small onion, chopped
1/2 cup vegetable broth or chicken broth or
1/2 cup dried cranberries
1/2 cup chopped walnuts, toasted
2 Tbsp. nutritional yeast or 1/4 cup grated Parmesan cheese
Cook orzo according to package directions. In a skillet, sauté red pepper and onion in Bittersweet Herb Farm Garlic with Rosemary Oil until tender. Stir in the broth and cranberries, and bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Drain orzo toss with onion and red peppers. Sprinkle with walnuts and nutritional yeast or Parmesan cheese. Finish by drizzling Bittersweet Herb Farm Raspberry with Fig Balsamic Vinegar over the mixture.