Orzo Pilaf with Black-Eyed Peas

(Börülceli Arpa Şehriye Pilavı)

2/3 cup orzo
1/4 cup black-eye peas
1 1/4 cups warm chicken broth or water
3-4 spring onions, chopped
1 garlic clove, minced
1 small carrot, peeled, grated
1 small cubanelle pepper, discard the seeds, cut in small cubes
1 small tomato, peeled, diced
1/4 cup extra virgin olive oil
Salt
Pepper

Garnish:
Parsley, chopped

Boil the black-eyed peas with 1 1/2 cups of water until they are tender, then rinse and drain.
Saute all the ingredients except water for 2-3 minutes at high-medium heat in a medium pot. Then add water, stir. Cover and continue to cook until the orzo absorbs all the water.

Remove the cooking pot from the heat. Remove the lid, sprinkle the parsley, lightly stir and place a clean kitchen towel on the rim of the pot covering the top and put the lid back on. Let the Pilaf stand for about 5 minutes (the brewing time) before serving.

2 servings.