Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 pound fresh white mushrooms, sliced (about 5 cups)

  3. 8 ounces orzo

  4. 1 (14 1/2 ounce) can Italian-style stewed tomatoes

  5. 1 (13 3/4 ounce) can chicken broth

  6. 1/4 cup crumbled basil-and-tomato-flavored feta cheese

  7. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. In a large skillet over medium heat, heat oil until hot. Add mushrooms; cook, stirring occasionally, until tender and mushrooms release their liquid, about 6 minutes.

  2. 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, season with salt and pepper, serve immediately.


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