1/2 c Sun-dried tomatoes
1 c Boiling water
1/2 c Plus 2 T fat free canned
Chicken stock 1/2 c Sliced onion
1/4 lb Sliced mushrooms
1/4 lb Orzo (1/2 cup uncooked)
1/2 c Fresh basil, chopped
Salt and freshly ground Black pepper to taste Place pot with 2 to 3 quarts water on to boil for orzo. Cut sun-dried tomatoes into small pieces and place in a bowl. Pour boiling water over them and let sit 5 minutes. Heat 2 T chicken stock in a nonstick pan and saute 1 minute. Drain the tomatoes, add them and remaining chicken stock to mushrooms. Raise heat and reduce liquid by half. When orzo water comes to a boil, add orzo and boil for 10 minutes. Drain. In a serving bowl, toss orzo with vegetable mixture. Sprinkle with basil and add salt and pepper to taste. From: The Austin American Statesman typed by jessann