Greek Mushroom Rissoni 

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A blend of mushrooms, tomatoes and rissoni with a swirl of feta.

Suggestions:

Serve as a side dish.

Ingredients:

450 g fresh white mushrooms, sliced

1 can chicken soup (420g)

1 can Italian-style tomatoes (415g)

30 g reduced fat Feta cheese, crumbled

1/2 cup water

1 1/4 cup Rissoni (rice shaped pasta), uncooked

1 Tbsp olive oil

Directions:

Heat oil in a large saucepan over medium heat.

Add mushroom. Cook, stirring occasionally, until tender and mushrooms just release their liquid (about 6 minutes).

Stir in rissoni, tomatoes, chicken soup and water. Simmer covered, stirring occasionally, until rissoni is tender and most of the liquid is absorbed (about 9 minutes).

Stir in Feta cheese and serve immediately.

Author:

Family Health Publications

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