Orzo and portabello mushrooms

== Description ==
Yum! (I was bad and garnished this with toasted pine nuts and it was great, but i am eating nutless leftovers now and it is still really good). Sorry my recipes are always so rambling.
== Ingredients ==
* 2 portobello mushrooms
* 1 cup (before cooking) orzo
* 4 oz approx. sun-dried tomatoes
* 4 cloves minced garlic (or to taste)
* 2 tbsp capers (or to taste)
* ½ tsp each of thyme, marjoram, and oregano
* 1 cup white wine
* 1 each salt and crushed red pepper to taste
== Directions ==
# You can make this in under 30 minutes if you do it all at once.
# So put the water on to boil for the orzo, and put the sun-dried tomatoes in a bowl with about a cup of water to reconstitute (rinse them off first as you will use the soaking water later).
# Wash the portobellos and cut off the stems.
# Put caps in a dish and sprinkle with the three herbs, then pour the cup of wine over them to marinate.
# Coarsely chop the mushroom stems, mince the garlic.
# In a nonstick pan, sauté the garlic and mushroom stems in a little tomato water or wine.
# Drain tomatoes, reserving the liquid, and chop coarsely (it is okay if they are not fully softened at this point) and sauté.
# The water should be boiling now so put the orzo on to cook.
# Scoot the tomato/garlic/chopped mushroom mixture to the edges of the pan and place mushroom caps in the middle.
# Pour the tomato water over them, cover, and simmer until the mushrooms are finished, about 12 minutes (same time as it takes the orzo to cook--hey!).
# Remove the mushroom caps to a plate (to two plates I mean) and pour the leftover marinating wine into the pan, and add capers.
# Cook and stir until reduced.
# Drain orzo and toss with the mixture, and serve with the mushroom caps.
Category:Better Digestion Recipes
Category:Caper Recipes
Category:Orzo Recipes
Category:Pine nut Recipes
Category:Portobello mushroom Recipes
Category:Sun-dried tomato Recipes
Category:White wine Recipes