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Dried Portobello Mushrooms, Sun-Dried Tomatoes, Orzo
By Chef Chris Faulkner

Ingredients 

2 ounce Dried Portobello Mushrooms 
2 ounce Dried Red Tomatoes 
16 ounce Orzo (Rice-Shaped Pasta) 
1/4 cup Olive Oil 
4 cloves Peeled Garlic chopped 
2 tablespoon Capers drained (optional) 
1 teaspoon Dried Oregano 
1/4 teaspoon Salt or to taste 
1/8 teaspoon Red Pepper Flakes 
1/4 cup Organic Parsley chopped 

Directions 

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. 

Reconstitute mushrooms in water. Reconstitute tomatoes in water. Coarsley chop tomatoes. 

Cook orzo according to package directions. 

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. Stir in cooked orzo and parsley.