Orzo And Portabello Mushrooms

Boil the water for the orzo, and put the sun-dried tomatoes in a bowl with about a cup of water to reconstitute (rinse them off first as you will use the soaking water later).

Wash the portobellos and cut off the stems. Put caps in a dish and sprinkle with the three herbs, then pour the cup of wine over them to marinate. Coarsely chop the mushroom stems, mince the garlic. In a nonstick pan, saute the garlic and mushroom stems in a little tomato water or wine.

Drain tomatoes, reserving the liquid, and chop coarsely (it's okay if they are not fully softened at this point) and saute. The water should be boiling now so put the orzo on to cook.

Scoot the tomato/garlic/chopped mushroom mixture to the edges of the pan and place mushroom caps in the middle. pour the tomato water over them, cover, and simmer until the mushrooms are finished, about 12 minutes (same time as it takes the orzo to cook).

Remove the mushroom caps to a plate and pour the leftover marinating wine into the pan, and add capers. Cook and stir until reduced.

Drain orzo and toss with the mixture, and serve with the mushroom caps.