Recipe: Orzo with Sun-Dried Tomatoes and Orzo with Mushrooms and Sun-Dried Tomatoes

Orzo with Sun-Dried Tomatoes
Yield: 2 Servings
Source: From: The Austin American Statesman

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

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.

Orzo with Mushrooms and Sun-Dried Tomatoes
Source: Posted to JEWISH-FOOD

2 oz dried mushrooms
2 oz sun-dried tomatoes
16 oz orzo; (rice-shaped pasta)
1/4 c olive oil
4 md cloves garlic; chopped
2 tb drained capers
1 tsp dried oregano
1/4 tsp salt or to taste
1/8 tsp red pepper flakes
1/4 c chopped parsley

Reconstitute mushrooms in water. Reconstitute tomatoes in water. Coarsely 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. Serves 6-8 persons.