Orzo with mushrooms and sun-dried tomatoes

1 Servings

Ingredients

Quantity Ingredient
2 ounces Dried mushrooms
2 ounces Sun-dried tomatoes
16 ounces Orzo; (rice-shaped pasta)
¼ cup Olive oil
4 mediums Cloves garlic; chopped
2 tablespoons Drained capers; (I did not use this)
1 teaspoon Dried oregano
¼ teaspoon Salt or to taste
⅛ teaspoon Red pepper flakes
¼ cup Chopped parsley

Directions

The following pasta and vegetable recipe comes from Phillips Mushroom Farms in Kennett Square, PA. It is very easy and very delicious. You might want to add some tomato sauce at the end if you find that the orzo is too dry.

1. Reconstitute mushrooms in water. Reconstitute tomatoes in water.

2. Coarsley chop tomatoes.

3. Cook orzo according to package directions.

4. Meanwhile, in 2 qt. saucepan, heat oil over medium heat. Stir in vegetables except for the parsley. Reduce heat to medium and cook 5 minutes or until tomatoes are tender.

5. Stir in cooked orzo and parsley.

Serves 6-8 persons.

Posted to JEWISH-FOOD digest by pikboca@... (Phyllis Kinsler) on Apr 27, 1998

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