Preparation:
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 sauté‚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 |
