Orzo with Sundried Tomatoes and Mushrooms

When I found this recipe, I didn't know what orzo was. I was thinking maybe it was some sort of Spanish meat. Boy I was wrong. I looked it up, and found it was a type of pasta. I just used risoni in the dish as it looked the same. I could not believe the taste of the sun dried tomatoes. They're so tasty!

- 1 cup orzo (in my case risoni)                    

- 1/2 cup finely chopped onion
- 1 large clove garlic, crushed
- 8 oz mushrooms, sliced
- 1/3 - 1/2 cup sliced sun dried tomatoes
- 3 cups chicken stock
- 1 tablespoon olive oil
- 1/2 cup grated parmesan cheese
- 1 tablespoon chopped parsley
- salt and pepper to taste

1. Heat your stock in a saucepan.

2. In a large pan, heat the oil and cook the onion until it is soft.

3. Add the mushrooms and garlic and cook until the mushrooms are cooked. Remove to a bowl.

4. Add the orzo to the pan. Stir to coat the orzo with the oil.

5. Cook the orzo like a risotto... Add a little bit of the hot stock to the orzo, stir occasionally to avoid sticking, then when that stock is soaked up, add a little more. Continue until all the stock is gone ad the orzo is tender.

6. Add the mushroom mixture that you set aside in the bowl (STEP 3). Mix in the parmesan cheese and parsley.

7. Check for salt and pepper.