Dice mushrooms and shallots. Heat 4-quart saucepan over medium heat; add olive oil. When oil is warm, add shallots and cook until tender. Add mushrooms and cook for two minutes, or until tender. Add dried orzo pasta and sauté until slightly toasted. Add chicken broth and bring to a simmer. Simmer until orzo is al dente
Serve warm with crumbled feta on top.
Yield: 3-4 servings
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