Orzo with Mushrooms and Sun-Dried Tomatoes

Categories: None

Serves: 1 Servings

Ingredients:

2 oz Dried mushrooms
2 oz Sun-dried tomatoes
16 oz Orzo; (rice-shaped pasta)
1/4 c Olive oil
4 md Cloves garlic; chopped
2 tb Drained capers; (I did not
-use this)
1 ts Dried oregano
1/4 ts Salt or to taste
1/8 ts Red pepper flakes
1/4 c Chopped parsley

Instructions:
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@webtv.net (Phyllis Kinsler) on Apr
27, 1998

Previous: Orzo with Lamb, Lima Beans and Feta | Next: Orzo with Parsley