1 medium leek, white portion only, chopped --- gr onion, zucchini, bell peppers
1 cup uncooked orzo pasta
2 tablespoons olive or canola oil
1 (14.5 ounce) can reduced sodium chicken broth or vegetable broth
1 cup water
2 teaspoons italian seasoning
1 (14 ounce) can water packed artichoke hearts, drained and chopped
2 tablespoons grated parmesan cheese
      

-In a nonstick skillet, saute leek and orzo in oil for 3 minutes or until leek is tender.
 Add the broth, water and Italian seasoning; bring to a boil. Reduce heat; simmer, uncovered,
 for 15 minutes or until liquid is absorbed. Stir in artichoke hearts and Parmesan cheese.
 Serve immediately.