Serves 8 to 10 as a side dish.
Orzo works really well with Asian flavors and this recipe makes a lot. It’s a great side for a dinner party but you can easily cut it in half.
Thank you to “Fine Cooking” magazine.
Kosher salt
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp toasted sesame oil
5 tbsp peanut oil
2 cloves garlic, smashed
1 tbsp grated fresh ginger
pinch of dried red chile flakes
6 oz fresh shitake mushrooms, stemmed, cleaned and thinly sliced
2 tbsp dry sherry
freshly ground black pepper
1 large yellow onion, finely diced
10 oz fresh spinach, stemmed, washed and coarsely chopped
1lb dried orzo
4 scallions,(white and green parts) thinly sliced
1 tsp toasted sesame seeds
1 lime, cut into small wedges
Bring a large pot of well salted water to the boil.
In a small bowl whisk the soy sauce, rice vinegar, sesame oil and 2 tbsp of the peanut oil.
Set a large skillet or wok over medium high heat. When it’s hot pour in 1&1/2 tbsp of the peanut oil and after a few seconds add the garlic, ginger and chile flakes.
Stir for 20 seconds making sure the garlic doesn’t burn. (or it will go very bitter)
Add the mushrooms and stir fry until they soften, 2 to 3 mins.
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 the remaining peanut oil and add the onion. Season with salt and pepper then saute, 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.
Cook the orzo in the boiling salted 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 and toss.
taste and season.
Serve hot, warm or at room temperature, with lime wedges to squeeze over the pasta.