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Greek Mushroom Orzo

Source: Mushroom Council
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  4 portions (4 cups)
RECIPE INGREDIENTS
2 tablespoons of olive oil
1 pound fresh White mushrooms, sliced (about 5 cups)
1¼ cups (8 ounces) orzo (rice-shaped pasta), uncooked
1 can (14½ ounces) Italian-style stewed tomatoes
1 can (13¾ ounces) ready-to-serve chicken broth
¼ cup crumbled basil and tomato flavored feta cheese
DIRECTIONS
In a large skillet over medium heat, heat oil until hot. Add mushrooms; cook, stirring occasionally, until tender and mushrooms just release their liquid, about 6 minutes.


Stir in orzo, tomatoes, chicken broth and 1/2 cup water. Simmer covered, stirring occasionally, until orzo is tender and most of the liquid is absorbed, about 9 minutes. Stir in feta cheese and serve immediately.


Recipe reprinted by permission of Mushroom Council. All rights reserved.
Date Added: 01/26/2009
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