Recipe - Orzo With Mushrooms And Sun-Dried Tomatoes

2 ounce Dried mushrooms
2 ounce Sundried tomatoes
16 ounce Orzo; (riceshaped pasta)
One fourth cup Olive oil
4 md Cloves garlic; chopped
2 tablespoon Drained capers; (I did not
use this)
1 teaspoon Dried oregano
One fourth teaspoon Salt or to taste
1/8 teaspoon Red pepper flakes
One fourth cup Chopped parsley

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.

1. Reconstitute mushrooms in water. Reconstitute tomatoes in water.

2. Coarsley chop tomatoes.

3. Cook orzo according to package directions.

4. 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.

5. Stir in cooked orzo and parsley.

Serves 68 persons.
Posted to JEWISHFOOD digest by pikboca@webtv.net (Phyllis Kinsler) on Apr
27, 1998