pasta - Orzo with Mushrooms, Walnuts, and Sage

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Orzo with Mushrooms, Walnuts, and Sage

 

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Serving Size : 2 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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3/4 cup orzo (rice-shaped pasta)

1/2 cup chopped onion

1 garlic clove -- minced

1 1/2 tablespoons unsalted butter

8 ounces fresh mushrooms -- (preferably exotic) chopped

1/2 teaspoon dried sage -- or to taste, crumbled

2 tablespoons dry red or white wine

2 tablespoons chopped walnuts -- lightly toasted

 

Here's an elegant side dish that combines exciting flavors and textures. Use

your favorite exotic mushrooms, such as creminis, shiitakes, chanterelles,

oyster mushrooms, or portobellos, or try a combination of two or three kinds. To

clean mushrooms, cut off the sandy stems and brush off dirt from caps with

either a small brush or a dampened paper towel.

 

Bring a 3 1/2-quart saucepan filled with 2 quarts salted water to a boil. Add

orzo and cook, stirring occasionally, until al dente, about 8 minutes. Drain

orzo in a colander.

 

In a heavy saucepan cook onion and garlic in butter over moderate heat,

stirring, until lightly browned and stir in mushrooms and sage. Cook mixture,

stirring, until most of liquid mushrooms give off is evaporated. Stir in wine

and cook 2 minutes. Stir in orzo and salt and pepper to taste.

 

Serve orzo sprinkled with walnuts. Serves 2 as a side dish. May be doubled.

 

Source:

" Gourmet's Quick Kitchen (ISBN 0-679-45257-5) "

 

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Per Serving (excluding unknown items): 169 Calories; 14g Fat (67.2% calories

from fat); 5g Protein; 10g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 7mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0