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!

Enoki Mushrooms

ENOKI Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin and Pantothenic Acid, which aid metabolism

Enokis are perfect served raw in salads and sandwiches, or to add last-minute flair to stir-fries and soups. Before using, trim the roots off at the cluster base.