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
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