Whole Wheat Orzo with Sun-dried Tomato and Mushrooms

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 348.8
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 196.8 mg
  • Total Carbs: 68.3 g
  • Dietary Fiber: 11.8 g
  • Protein: 10.9 g

View full nutritional breakdown of Whole Wheat Orzo with Sun-dried Tomato and Mushrooms calories by ingredient


Introduction

I don't usually like whole wheat pasta but this orzo is really good. Good on it's own or add 3 oz. of protein for a heartier meal. I like to make this on Sunday and freeze in 8 oz portions for weekday lunches. I don't usually like whole wheat pasta but this orzo is really good. Good on it's own or add 3 oz. of protein for a heartier meal. I like to make this on Sunday and freeze in 8 oz portions for weekday lunches.
Number of Servings: 6

Ingredients

    1 cup dry dehydrated Sun Dried Tomatoes
    1 1/5 cups Water
    16 oz package Delallo 100% Organic Whole Wheat Orzo
    1 tablespoon Extra Virgin Olive Oil, divided
    3 cloves Garlic, minced
    1 bunch Scallions, chopped
    1/3 cup fresh basil, course chop
    1/4 cup Parsley, course chop
    1/2 Lemon, juiced
    4 ounces Portabella Mushrooms, sliced


Directions

1. Place the sun-dried tomatoes in a bowl with 1 cup water. Soak 30 minutes, until rehydrated. Drain, reserving water, and chop.

In a medium saucepan, combine the reserved sun-dried tomato water with enough water prepare orzo. Boil according to package instructions, drain, and set aside

1. Heat 1 teaspoon of the olive oil in a skillet. Stir in the sun-dried tomatoes, garlic, and scallions. Cook and stir about 5 minutes, until the scallions are tender. Mix in the basil, parsley, and lemon juice. Mix in the mushrooms, and continue cooking 3 to 5 minutes. Toss with the cooked orzo and remaining olive oil to serve.

Serving Size: makes 6 one cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user NEWVEGDI.