Mushroom "Risotto" with Feta

Ingredients:
2 tablespoons olive oil
1 pound (about 5 cups) fresh white mushrooms, sliced
1 1/4 cups, (8 ounces) orzo, uncooked (rice-shaped pasta)
1 can (14-1/2 ounces) Italian-style sweet stewed tomatoes
1 can (13-3/4 ounces) ready to serve chicken broth
1/4 cup crumbled basil and tomato flavored feta cheese

Directions:
In a large skillet over medium heat, heat oil until hot. Add mushrooms; cook, stirring occasionally, until tender and mushrooms just release their liquid, about 6 minutes. Stir in orzo, tomatoes, chicken broth and 1/2 cup water. Simmer covered, stirring occasionally, until orzo is tender and most of the liquid is absorbed, about 9 minutes. Stir in feta cheese and serve immediately.

YIELD: 4 Portions



Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Oyster Mushrooms

OYSTER Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin, which aids metabolism

Oysters are an excellent compliment to fish and chicken dishes. Sauté with garlic or onions to bring out flavor, combine with crimini or shiitakes, or roast, broil or grill them for variety.