Orzo with Mushrooms, Caramelized Onions & Spinach

by Joan on Jun 18, 2009

This week’s recipe originates from a new cookbook that just arrived at the stores: FRESH, 350 Recipes that Celebrate the Season. It’s another wonderful cookbook from Fine Cooking Magazine. This recipe is delicious and seasonal…use that gorgeous spinach from your own garden!

Ingredients:

Kosher salt
3 TBS. soy sauce
1 TBS rice vinegar
1 tsp toasted sesame oil
5 TBL peanut oil
2 cloves garlic, smashed
1 TBL grated fresh ginger
Pinch dried red chile flakes
6 oz. fresh shitake mushrooms, stemmed, cleaned and thinly sliced
2 TBL dry sherry (or dry white wine)
Freshly ground pepper
1 large yellow onion, finely diced
10 oz. spinach, stemmed, washed, and coarsely chopped
1 lb. dried orzo
2 scallions (white and green parts), thinly sliced
1 tsp toasted sesame seeds (optional)
1 lime, cut into small wedges

Directions:

1.   Bring a large pot of well-salted water to a boil.   In a small bowl, whisk the soy sauce, rice vinegar, sesame oil, and 2 TBL of the peanut oil.
2.   Set a large skillet or wok over medium-high heat.   When the pan is hot, pour in 1 ½ TBL of the peanut oil and after a few seconds, add the garlic, ginger, and chile flakes. Stir for 20 seconds, making sure that the garlic doesn’t burn.   Add the mushrooms and stir-fry until they soften, 2 to 3 minutes.    Add the sherry or wine and cook for another 30 seconds.   Season with salt and pepper and transfer mixture to a bowl.
3.   Reduce the heat to medium, heat the remaining 1 ½ TBL peanut oil in the pan, and add the onion.   Season with salt and then sauté, stirring often, until the onion is soft and slightly caramelized, 9 to 10 minutes.   Add the spinach, cover the pan, and steam, shaking the pan occasionally, 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.
4.   Cook the orzo in the boiling water until it’s 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 hot, warm , or at room temperature, with lime wedges to squeeze over the pasta.