Begin by frying
1 sliced shallot,
3 minced cloves garlic, and
8 oz. sliced mushrooms
in about 1 teaspoon of olive oil. Season with salt and pepper. As this gets near done, add
2 chopped stalks celery,
some snow peas,
1 diced tomato,
1/4 cup water. Simmer over medium heat, then add
about 6-8 chopped capers,
1/3 cup chopped green olives, and
a dash of balsamic vinegar.
Bring a few quarts of water to boil. Add to the boiling water, add
1 cup whole wheat orzo
and cook until al dente. Drain the pasta, and add to the vegetables. Cook briefly, stirring thoroughly.