Pile this orzo pilaf onto your plate

Here is a light, vegetarian summer supper that will keep your kitchen cool — no need to turn on the oven — and requires very little cleanup.

This nutty pilaf is made with orzo (rice-shaped pasta) instead of rice. It’s full of vegetables and flavored with cumin and coriander.

Chopped almonds add a nutty flavor and crunchy texture. It’s a one-pot meal that you’ll turn to again before summer’s over.

Helpful hints

Slice the vegetables in a food processor fitted with a slicing blade.

Make the pilaf.

Chop the almonds using the same food processor bowl used for the vegetables. No need to wash the bowl first.

Countdown

Prepare all ingredients.

Make the recipe.

Wine

Fred Tasker’s wine suggestion: With this mild pasta dish I would serve a nice, friendly pinot grigio.

Shopping list

To buy: 1 bunch celery, 1 package sliced carrots, 1 green bell pepper, 1 tomato, 1 bottle ground cumin, 1 bottle ground cayenne pepper, 1 bottle ground coriander, 1 can low-sodium diced tomatoes, 1 package frozen peas, 1 container low-sodium vegetable broth, 1 package orzo and 1 package unsalted whole almonds.

Staples: Olive oil, minced garlic, onion, salt and black peppercorns.

NUTTY PASTA PILAF

1 Tbsp. olive oil

1 cup sliced white onion

2 tsp. minced garlic

1 cup sliced celery

1/2 cup sliced carrots

1 cup sliced green bell pepper

3 tsp. ground cumin

3 tsp. ground coriander

1/4 tsp. ground cayenne pepper

1 cup drained, low-sodium diced tomatoes

1/2 cup frozen peas

1/4 lb. orzo (scant 3/4 cup)

1 cup low-sodium vegetable broth

Salt and freshly ground black pepper

1/3 cup coarsely chopped, unsalted almonds

1 tomato, sliced

Heat oil in a large nonstick skillet over medium-high heat. Add onion and saute 1 minute. Add garlic, celery, carrots and green bell pepper. Saute 3 minutes. Add cumin, coriander and cayenne; mix with the vegetables. Saute 1 minute. Add the diced tomatoes, peas, orzo and vegetable broth. Stir to combine ingredients. Lower heat to medium, cover and simmer 15 minutes. Add 1/2 cup water if skillet becomes dry. Add salt and pepper to taste. Divide between two dinner plates and sprinkle chopped almonds on top. Serve sliced tomatoes on the side. Makes 2 servings.

Per serving: 544 calories (35 percent from fat), 20.9 g fat (2.2 g saturated, 13.0 g monounsaturated), no cholesterol, 18.9 g protein, 76.2 g carbohydrates, 12.3 g fiber, 214 mg sodium.