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Orzo with Mushrooms & Sun Dried Tomatoes
3/4 cup of orzo
3 quarts of water
1 tablespoon of extra virgin olive oil
1 large onion, chopped
3 cloves garlic, thinly sliced
1/2 pound of sliced mushrooms
1/4 cup of finely chopped sun dried tomatoes packed in oil
1/2 cup of chopped fresh parsley
freshly ground pepper |
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Cook orzo in rapidly boiling water until tender, about 10 minutes. Drain
and reserve. Heat oil in nonstick skillet and sauté onion, garlic, and
mushrooms until they are tender. Add sun dried tomatoes, orzo, parsley,
and pepper. Stir carefully and heat thoroughly. Serves 4
 
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