Vegetable Stew With Herb Dumplings

1 onion, chopped

1 Tbsp vegetable oil

1/2 cup uncooked orzo pasta

4 cups chicken or vegetable broth

1 tsp ground mustard

1 bag (16 oz) frozen sweet peas, potatoes, and carrots, thawed

1 can great northern beans, rinsed and drained

1 cup bisquick

2/3 cup cornmeal

1/4 tsp oregano

1/4 tsp basil

2/3 cup milk

Cook onion in oil in dutch oven over medium heat, stirring occasionally, until crisp-tender.  Stir in pasta, broth, mustard, vegetables and beans.  Heat to boiling, stirring occasionally.  Stir together bisquick, cornmeal, oregano, and basil.  Stir in milk just until dry ingredients are moistened.  Drop dough by Tbsps onto boiling stew; reduce heat to low.  Cook uncovered 10 minutes.  Cover and cook 10 minutes longer.