2 TBSP olive oil
1 lb. (16 oz.) Monterey White Button Mushrooms, sliced (about 5 cups)
1 1/4 cups (8 oz.) orzo (rice-shaped pasta), uncooked
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 can (13-3/4 oz.) chicken broth (or vegetable broth)
1/2 cup water
1/4 lb crumbled basil and tomato flavored feta cheese
In a large skillet over medium heat, heat oil until hot. Add mushrooms; cook, stirring occasionally, until tender and mushrooms just release their liquid, about 6 minutes. Stir in orzo, tomatoes, chicken broth and 1/2 cup water. Simmer covered, stirring occasionally, until orzo is tender and most of the liquid is absorbed, about 9 minutes. Stir in feta cheese and serve immediately.