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