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.


Recipe Yield: Yield: 4 servings

Nutritional Information Per Serving:

Calories: 122
Fat: 3.7 grams
Sodium: 72 milligrams
Protein: 5.4 grams
Carbohydrates: 24 grams

Diabetic Exchanges

1/2 Vegetable, 1/2 Fruit, 2 Bread, 1/2 Fat



Book Title: 1,001 Delicious Recipes for People with Diabetes

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