Ingredients

• 2 sun-dried tomatoes (not in oil)
• Olive oil cooking spray
• 1-1/2 cups sliced mushrooms
• 1/4 cup thinly sliced green onions and tops
• 2 cloves garlic, minced
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons dry sherry, optional
• 1/2 cup (4 ounces) orzo, cooked, room temperature
• 2 tablespoons finely chopped fresh, or 1 teaspoon dried, rosemary leaves
• 2 tablespoons finely chopped parsley
• 1/4 teasoon salt
• 1/4 teaspoon pepper

Directions

1. Place sun-dried tomatoes in small bowl; pour hot water over to cover. Let tomatoes stand until softened, about 15 minutes; drain and slice.
2. Spray large skillet with cooking spray; heat over medium heat until hot. Saute mushrooms, green onions, and garlic until mushrooms are tender, 5 to 7 minutes.
3. Add chicken broth and sherry to skillet; heat to boiling. Reduce heat and simmer, uncovered, until liquid is reduced by half, about 5 minutes. Cool to room temperature.
4. Combine orzo and mushroom mixture in bowl; add tomatoes and remaining ingredients and toss.