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Yield: 4 Portions

• 2.00 tbs. Olive Oil
• 1.00 lb. Fresh White Mushrooms, sliced
• 1.25 cup Orzo (rice shaped pasta) uncooked
• 1.00 can (14-1/2 oz.) Italian-style stewed tomatoes
• 1.00 can (13-3/4 oz.) Chicken Broth
• 0.25 cup Basil & Tomato flavored Feta Cheese, crumbled

In a large skillet over medium heat, heat oil until hot.

Add mushroom; cook, stirring occasionally, until tender and mushrooms just realeas their liquid, about 6 minutes.

Stir in orzo, tomatoes, chicken broth and 1/2 cup water.

Simmer covered, stirring occasionally, until orzo is tender and most of the liquid is absorbed, about 9 minutes.

Stir in Feta Cheese and serve immediately.

The Mushroom Council -

Chef with red wine glass

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