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Pasta - Orzo with Sun Dried Tomatoes + Mushrooms

Source of Recipe

from diabetic gourmet magazine


List of Ingredients

Orzo with Sun Dried Tomatoes + Mushrooms
1/2 c. orzo pasta, cooked al dente to pkg. directions, (4oz.), room temperature
2 sun dried tomatoes (not in oil type)
olive oil cooking spray
1 1/2 c. fresh sliced mushrooms
1/4 c. thinly sliced green onions and tops
2 cloves fresh minced garlic
1/2 c. reduced sodium chicken broth
2 tbsp. dry sherry, optional
1 tsp. dried rosemary or 2 tbsp. finely chopped fresh
1 tsp. dry parsley or 2 tbsp. finely chopped fresh
1/4 tsp. salt
1/4 tsp. pepper


Recipe

Place sun dried tomatoes in a small bowl. Pour enough hot water over to cover. Let tomatoes stand until softened, about 15 minutes. Drain and slice.
Spray a large skillet with cooking spray.
Use a medium heat and saute mushrooms, green onions, and garlic until the mushrooms are tender, about 5 to 7 minutes.
Add chicken broth and sherry to skillet and heat to boiling.
Reduce the heat and simmer, uncovered, until the liquid is reduced by half, about 5 minutes.
Cool to room temperature.
Combine orzo and mushroom mixture in a bowl.
Add the tomatoes and the remaining ingredients and toss.
Makes 4 servings.

Nutritional info per serving:
Cal: 122, Prot: 5.4 g, Carb: 23.5 g, Fat: 3.7 g, Cho: 0 g, Sod: 72 mg
Diabetic exchanges: 1/2 Vegetable, 1/2 Fruit, 2 Bread, 1/2 Fat