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Orzo with Sun-Dried Tomatoes and Mushrooms Recipe

Orzo with Sun-Dried Tomatoes and Mushrooms Recipe

4 servings



2 sun-dried tomatoes (not in oil), softened, sliced

1 1/2 cups sliced mushrooms

1/4 cup sliced green onions

2 cloves garlic, minced

1/2 cup vegetable broth

2 tablespoons dry sherry

1/2 cup orzo, cooked, room temperature

2 tablespoons chopped fresh, or 1 teaspoon dried, rosemary leaves

1/4 teaspoon each: salt, pepper


Saute sun-dried tomatoes, mushrooms, green onions, and garlic in lightly greased large skillet until mushrooms are tender, 5 to 7 minutes. Add broth and sherry, heat to boiling. Reduce heat and simmer, uncovered, until liquid is reduced to about 1/4 cup, about 5 minutes, cool. Toss with orzo, rosemary, salt and pepper in salad bowl.

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