From I Can Cook, You Can Cook! by Wayne Brokke
1 medium onion, chopped
1¾ cups crushed tomatoes
1½ cups diced tomatoes
½ Tablespoon sugar
½ teaspoon cinnamon
⅛ teaspoon freshly ground black pepper
¼ teaspoon salt
1 cinnamon stick
1 bay leaf
½ teaspoon chopped garlic
1 pound orzo pasta
Sauté onions until translucent. Add crushed and chopped tomatoes and spices. Simmer for 5 to 10 minutes (to allow cinnamon to steep). Discard cinnamon stick and bay leaf.
Cook and drain orzo (about 11 minutes).
Vegetables can be served on top of the orzo, or mixed in.
Makes 8 servings.
Note: This dish can also be topped with chicken breast, or shrimp and feta; served as a main dish or as a side.