Sundried Tomato & Porcini Orzo
1 tbsp butter
2 tbsp olive oil
4 cloves garlic, minced
1-2 tsp dried chilli flakes
1/2c sundried tomatoes
1/2c dried porcini
1/2c reserved sundried tomato water
1/2c reserved dried porcini water
2c low sodium chicken broth
1c diced green onion
2 tbsp finely grated lemon peel
¼ c diced Italian parsley
¼ c diced arugula
1/2c shredded parmesan cheese
freshly ground white pepper
pinch of sea salt if needed
In a kettle boil two cups of hot water.
Place sundried tomatoes in a bowl cover with 1 cup of boiling water. Let stand 30 minutes.
Reserve ½ cup of liquid. Dice the tomatoes into ¼” slivers.
In another bowl place dried porcini and cover with 1cup boiling water. Let stand 30 minutes. Reserve ½ cup of liquid. Dice the porcini into ¼” slivers.
In a large skillet, melt butter and olive oil, over a medium low heat. Add garlic and dried chilli flakes and sauté until garlic is light brown. 3-4 minutes. Add reconstituted sundried tomatoes and porcini. Saute for 2-3 minutes.
Add orzo to mixture sauté for 2-3 minutes. Then add reserved liquids from sundried tomatoes and porcini mushrooms. (Taste these liquids for salt levels if they seem too salty dilute with boiling water to your taste.)
Mix in chicken broth and simmer uncovered, stirring often, until orzo is soft and the mixture is creamy. 15 – 20 minutes.
Remove mixture from heat. Stir in parsley, arugula, green onion and Parmesan and gratedlemon zest. Ladle into bowls add freshly ground white pepper, more Parmesan and serve.