Orzo with Sun Dried Tomatoes and Mushrooms

Yield: 4 servings

Nutritional Information Per Serving (1/4 of recipe) Calories: 122, Fat: 1.2 g, Cholesterol: 0 mg, Sodium: 239 mg, Protein: 5.4 g, Carbohydrate: 23.5 Diabetic Exchanges: 1/2 Vegetable, 1-1/2 Bread/Starch

Source: "1,001 Delicious Recipes for People with Diabetes"

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Ingredients

2 sun-dried tomatoes (not in oil)
Olive oil cooking spray
1-1/2 C sliced mushrooms
1/4 C thinly sliced green onions and tops
2 cloves garlic, minced
1/2 C -RS chicken broth
2 T dry sherry, optional
1/2 C (4 oz) orzo, cooked, room temperature
2 T finely chopped fresh
or 1 tsp dried, rosemary leaves
2 T finely chopped parsley
1/4 tsp salt
1/4 tsp pepper

Place sun-dried tomatoes in small bowl, pour hot water over to cover. Let stand until softened, about 15 minutes; drain and slice.

Spray skillet with cooking spray, heat over medium heat until hot. Saute mushrooms, green onions, and garlic until mushrooms are tender, 5 to 7 minutes.

Add chicken broth and sherry to skillet, heat to boiling. Reduce heat simmer, uncovered, until liquid is reduced by half, about 5 minutes. Cool to room temperature.

Combine orzo and mushroom mixture in bowl, add tomatoes, remaining ingredients and toss.