| previous | next |
Title: Orzo with Sun-dried Tomatoes
Categories: Jaw Side Pasta
Yield: 2 Servings
| 1/2 | c | Sun-dried tomatoes |
| 1 | c | Boiling water |
| 1/2 | c | Plus 2 T fat free canned |
| Chicken stock | ||
| 1/2 | c | Sliced onion |
| 1/4 | lb | Sliced mushrooms |
| 1/4 | lb | Orzo (1/2 cup uncooked) |
| 1/2 | c | Fresh basil, chopped |
| Salt and freshly ground | ||
| Black pepper to taste |
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
| previous | next |