Orzo , a small rice shaped pasta is such a verstile pantry ingredient to have on hand . Here it is paired with a few Asian ingredients , fresh spinach and fresh shitake mushrooms .It is suggested as a side dish , but , I often enjoy it for dinner with a steaming bowl of soup in the colder months and a simple salad on warmer days . The great thing about this dish is that you can make it ahead and serve it hot , warm or at room temperature .
Fine Cooking
Serves 8 as an appetizer
Kosher salt
3 tbs soy sauce
1 tbs rice vinegar
1 tsp toasted sesame oil
5 tbs peanut oil
2 cloves garlic , smashed
1 tbs grated fresh ginger
pinch crushed red chile flakes
6 oz fresh shiitake mushrooms , stemmed , cleaned and thinly sliced
2 tbs dry sherry or dry white wine
Freshly ground black pepper
1 large yellow onion , finely diced
10 oz spinach , washed , stemmed and coarsely chopped
1 lb dried Orzo
2 scallions , white and green part , thinly sliced
1 tsp toasted sesame seeds (optional)
1 lime , cut into small wedges
Bring a large pot of well salted water to a boil . In a small bowl , whisk together the soy sauce , rice vinegar , sesame oil , and 2 tbs of the peanut oil .
Set a large skillet or wok over medium -high heat . When the pan is hot pour 1 1/2 tbs of the peanut oil and after a few seconds add the garlic , ginger and chili flakes . Stir for 20 seconds, making sure that the garlic does not burn . Add mushrooms and stir fry until they soften 2 to 3 minutes . Add the sherry and cook for another 30 seconds . Season with salt and pepper and transfer the mixture to a bowl . Reduce the heat to medium , heat remaining 1 1/2 tbs oil in the pan , and add the onions . Season with salt and then saute them , stirring often until they are soft and slightly caramelized 9 to 10 minutes . Add the spinach , cover the pan and steam , until the spinach wilts , about 3 minutes . Remove and discard the garlic from the mushrooms , put the mushrooms back in the pan , and toss . Remove from the heat and season lightly with salt and pepper . Reserve until needed .
Cook the Orzo in the boiling water until its just tender , about 9 minutes . Drain it well and put it in a large bowl . Add the mushroom mixture , soy vinaigrette , scallions , and sesame seeds ( if using ) and toss . Taste and season . Serve with lime wedges to squeeze over the pasta.
Filed under: italian, Vegetarian Tagged: | make ahead pasta dish, Orzo with spinach shiitakes and caramelized onions, vegan pasta, vegan side dish, vegetarian pasta side dish
