| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | Jaw, Pasta, Side dish | 2 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Posted to MM-Recipes Digest V3 #314 Date: Fri, 15 Nov 1996 20:51:06 -0600 From: jessann doe <jessann@texas.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 317
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 453.9mg
Potassium: 1273.3mg
Carbohydrates: 64.3g
Fiber: 11.2g
Sugar: 8.2g
Protein: 15.5g