Vegetable Orzo

2 tablespoons extra virgin olive oil
1 large clove garlic, minced
1 cup orzo
1 small zucchini, peeled and sliced
1 carrot, peeled and sliced
1 large tomato, largely chopped
1/2 onion, chopped
1 1/2 cup vegetable broth
1 teaspoon lime juice
1 teaspoon lemon juice
2 tablespoons herbs de provence
Salt and pepper (to taste)


In a large saute pan, heat the oil and garlic together for about 2 minutes. Add in the dry orzo and saute for about 5 minutes until the orzo is golden brown (continue to stir). Add in the zucchini, carrot, tomato, and onion. Cook about 2 minutes before adding the broth, lime juice, lemon juice and spices. Cover the pan and cook until the broth is almost all absorbed (keep an eye on it so it doesn't burn). If needed, add more salt and pepper to taste.