Asian Orzo Shitake And Carmelized Onion Salad |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 68 |
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Perfect summer salad. Ingredients:
1 c. soy |
2/3 c. rice vinegar |
1/4 c. toasted sesame oil |
1/4 c. peanut oil |
2 cloves garlic (smashed) |
1 t. fresh grated ginger |
pinch of crushed red chile flakes |
1 lb + 2 oz fresh shiitake mushrooms, stemmed, cleaned, and thinly sliced |
2 t. dry sherry |
1 large yellow onion, diced finely |
1 lb fresh spinach, stemmed, washed, and coarsely chopped |
2 scallions, thinly sliced |
1 t. sesame seeds |
1 lb. orzo |
Directions:
1. Cook orzo so that it is not too soft (al dente). Whisk together soy, vinegar, sesame oil and 1/2 of peanut oil in a small bowl.
2. Using a wok (or skillet) over medium heat, poor in 1/2 of remaining peanut oil, then add garlic, ginger and chile flakes. Stir for 20 seconds. Add mushrooms and stir-fry until just soft, 2-3 minutes. Add the sherry, cook for 30 seconds and transfer to a brown.
3. Reduce the heat to medium and add the rest of the peanut oil. Add onions, cook until caramelized, 9-10 minutes. Add the spinach and steam until it wilts, about 3 minutes.
4. Mix together all ingredients (orzo, soy mixture, mushrooms, onions/spinach) in a large bowl.
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