Source: dLife

An easy, room-temperature orzo salad with dramatic flavors.

Servings

3 tbsp sun dried tomatoes (about two tomatoes)
4 floz cold water , hot
1 olive oil cooking spray
2 cup fresh mushroom slices , thin
0.25 cup fresh chopped green onion , thin slices, with tops
2 medium garlic cloves , minced
0.5 cup low sodium vegetable broth
2 tbsp cooking sherry (optional)
0.5 cup orzo pasta , cooked, room temperature
2 tbsp fresh rosemary , finely chopped (or 1 teaspoon dried)
2 tbsp chopped parsley , finely
0.25 tsp salt (optional)
0.25 tsp black pepper

1 Soak tomatoes in hot water 15 minutes or until soft.
2 Strain and finely chop.
3 Heat a cooking spray coated frying pan over medium heat.
4 Cook mushrooms, green onions, and garlic 5 to 7 minutes or until mushrooms are soft.
5 Pour broth and sherry into pan and bring to a boil.
6 Lower heat and simmer 5 minutes or until liquid is reduced by half.
7 Let cool to room temperature.
8 Mix orzo with mushrooms mixture, tomatoes, rosemary, parsley, salt, and pepper.

Sherry does not have to be used, but it does add another flavor level.