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"


    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.