Orzo with Snap Peas, Cilantro, and Peanuts

I LOVE all the ingredients in this salad, - so think I might make this today!!!!
(serves 4)

1 T. olive oil
1 cup uncooked whole-wheat orzo
2 cups unsalted chicken stock
1/2 t. kosher salt
1 cup sugar snap peas, sliced
1/3 cup cilantro leaves* (I don't use the stems*), chopped
2 T. plain* rice vinegar

Heat the oil in a large skillet over med.-high heat. Add the orzo to pan; cook 3 minutes, stirring occasionally. Add the chicken stock and salt; bring to a boil. Boil 8 min. or until liquid is almost absorbed. Add the sugar snap peas; cover and cook 2 min. Remove from the heat. Stir in the cilantro, peanuts and rice vinegar. Let cool, and either refrigerate, or serve at room temp

"Food SHOULD taste GOOD" After all, we look forward to our repasts, whether large or small to delight our paletes, don't we?

Be kind to each other today, and don't forget to have some FUN!!

Love,

MM