1 (16 oz.) box orzo macaroni
1 lg. onion, chopped
1 lg. green bell pepper, chopped
1/2 lb. fresh mushrooms, sliced (about 2 c.)
1/2 c. grated carrots (about 2)
1 garlic clove, minced
1/2 c. white wine
1 tsp. low sodium chicken bouillon granules
1 1/2 tsp. Parsley Patch all purpose herb blend
2 c. crushed corn flake cereal
1/4 tsp. onion powder

Cook orzo al dente on your stove top according to box instructions. Drain and place in a covered container to keep warm while you prepare the vegetables. In 3 quart casserole dish, place onion, pepper, mushrooms, carrots, garlic and wine.

Cover dish with lid or plastic wrap, pulling back one corner to vent the steam. (If dish is flat-bottomed, elevate on an inverted saucer.) Place on turntable if available. Microwave on high for 7-10 minutes. (Low wattage 8 1/4 to 12 minutes) or until vegetables are tender crisp.

Stir bouillon into vegetables until dissolved. Add herb blend, stirring to combine. Fold in cooked orzo. Combine corn flake crumbs and onion powder in small bowl. Add 3/4 of the mixture to the orzo and vegetables, stirring to combine. Cover and cook on high for 5-7 minutes. (LW 6 to 8 1/4 minutes) or until heated through. (Rotate dish 1/2 turn every 3 minutes if not using turntable.) Let stand, covered, for 2-3 minutes. Sprinkle remaining corn flake mixture over casserole before serving.