Greek Mushroom Rissoni

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


Serve as a side dish.

  • 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
  1. Heat oil in a large saucepan over medium heat.
  2. Add mushroom. Cook, stirring occasionally, until tender and mushrooms just release their liquid (about 6 minutes).
  3. 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).
  4. Stir in Feta cheese and serve immediately.

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