Chef Chris Faulkner
Dried Portobello Mushrooms, Sun-Dried Tomatoes Orzo
Category
Entree
Servings
4 - 6 servings
Prep Time
30 minutes
Cook Time
5-10 minutes
Author:
Chef Chris Faulkner
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.
Ingredients
-
2 ounces Dried Portobello Mushrooms
-
2 ounces Dried Red Tomatoes
-
16 ounces Orzo (Rice-Shaped Pasta)
-
1/4 cup Olive Oil
-
4 cloves Peeled Garlic, chopped
-
2 tablespoon Capers, drained (optional)
-
1 teaspoon Dried Oregano
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1/4 teaspoon Salt or to taste
-
1/8 teaspoon Red Pepper Flakes
-
1/4 cup Organic Parsley, chopped
Directions
Reconstitute mushrooms in water. Reconstitute tomatoes in water. Coarsely chop tomatoes.
Cook orzo according to package directions.
Meanwhile, in 2 quart 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.
Filed in:
Crushed Peppers,
Dried Portobello Mushrooms Sun-Dried Tomatoes Orzo,
Dried Red Tomatoes,
Entree,
Garlic,
Organic Parsley,
Parsley,
Pasta,
Peeled Garlic,
Red Pepper Flakes
