Orzo with sun-dried tomatoes
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sun-dried tomatoes |
| 1 | cup | Boiling water |
| ½ | cup | Plus 2 T fat free canned |
| Chicken stock | ||
| ½ | cup | Sliced onion |
| ¼ | pounds | Sliced mushrooms |
| ¼ | pounds | Orzo (1/2 cup uncooked) |
| ½ | cup | Fresh basil, chopped |
| Salt and freshly ground | ||
| Black pepper to taste | ||
Directions
Place pot with 2 to 3 quarts water on to boil for orzo. Cut sun-dried tomatoes into small pieces and place in a bowl. Pour boiling water over them and let sit 5 minutes. Heat 2 T chicken stock in a nonstick pan and saute 1 minute. Drain the tomatoes, add them and remaining chicken stock to mushrooms. Raise heat and reduce liquid by half.
When orzo water comes to a boil, add orzo and boil for 10 minutes.
Drain. In a serving bowl, toss orzo with vegetable mixture. Sprinkle with basil and add salt and pepper to taste.
From: The Austin American Statesman typed by jessann
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