Greek Mushroom Rissoni
A blend of mushrooms, tomatoes and rissoni with a swirl of feta.
Ingredients
- 1 Tbsp olive oil
- 1 lb fresh white mushrooms, sliced
- 1 1/4 cup Rissoni (rice shaped pasta), uncooked
- 1 (14 oz) can Italian-style tomatoes
- 1 (14 oz) can reduced-sodium chicken soup
- 1/2 cup water
- 1 oz reduced-fat feta cheese, crumbled
Directions:
Heat oil in a large saucepan over medium heat.
Add mushrooms. 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 and serve immediately.