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Mushrooms and Sun Dried Tomatoes with Orzo
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 67.4
Total Carbs 11.9 g
Dietary Fiber 1.3 g
Sugars 2.3 g
Total Fat 0.6 g
Saturated Fat 0.1 g
Unsaturated Fat 0.1 g
Potassium 216.8 mg
Protein 2.8 g
Sodium 75.6 mg
Dietary Exchanges
, 1 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 tbsp  sun dried tomatoes
4 floz  cold water
1 each  olive oil cooking spray
2 cup  fresh mushroom slices
0 1/4 cup  fresh chopped green onion
2 each  medium garlic cloves
0 1/2 cup  low sodium vegetable broth
2 tbsp  cooking sherry
0 1/2 cup  orzo pasta
2 tbsp  fresh rosemary
2 tbsp  chopped parsley
0 1/4 tsp  salt
0 1/4 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.

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