To Try: Greek Mushroom Orzo

1⁄2 cup water
1 1⁄4 cups orzo pasta, uncooked (or try Ancini de Pepe)
1 tablespoon olive oil
1 (14 ounce) can Italian-style tomatoes
1 (14 ounce) can chicken broth
1 lb fresh white mushroom, sliced
1 ounce feta cheese, crumbled (or grated Parmesan)

Heat oil in a large saucepan over medium heat. Add mushrooms. Cook, stirring occasionally, until tender and mushrooms just release their liquid (about 6 minutes).
Stir in orzo, tomatoes, chicken broth and water. Simmer covered, stirring occasionally, until orzo is tender and most of the liquid is absorbed (about 9 minutes).
Stir in Feta (or parmesan) cheese and serve immediately.

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Published in: on January 22, 2016 at 11:04 am  Leave a Comment  

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