from Lynda's Recipe Box (inspired by Karen's recipe)
1 cup orzo
1/2 cup finely diced onion
1 large clove garlic, minced
8 ounces mushrooms, sliced (I used white mushrooms)
1/3-1/2 cup sliced sun-dried tomatoes
3 cups chicken broth or stock
1 tablespoon olive oil
1/2 cup freshly shredded parmesan cheese
1 tablespoon Italian parsley, chopped-optional
salt and pepper to taste
Slice onion, garlic, mushrooms and sun-dried tomatoes. Heat the chicken broth in a sauce pan or the micro wave. In a large skillet over medium heat, add the olive oil and the onion. Cook until softened. Add the mushrooms and garlic and stir until mushrooms are cooked. Remove mixture to a bowl. Add the orzo to the skillet and stir until lightly toasted. Add 1 cup of hot broth to the skillet and stir the orzo until the broth is absorbed. Add more broth, 1/2 cup at a time until all the broth has been used and the orzo is cooked al dente, about 15 minutes. Add the mushroom mixture and the sun dried tomatoes back into the skillet with the last addition of chicken broth, along with the parsley. Also stir in the Parmesan cheese. Add salt and pepper if needed. I didn't need to add salt because the Parmesan made it plenty salty for us. Enjoy!
NOTE: This also makes an excellent main dish, served with a good salad.