Orzo Salad With Marinated Mushrooms and Edamame |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Cooking Light. January 2003. Ingredients:
1/2 cup white wine vinegar |
1 tablespoon brown sugar |
1 tablespoon fresh thyme leave |
2 1/2 tablespoons olive oil |
1 tablespoon dry sherry |
1 1/2 teaspoons salt |
1 teaspoon dry mustard |
1/2 teaspoon fresh ground black pepper |
2 garlic cloves, minced |
1 bay leaf |
7 cups quartered mushrooms (about 1 pound) |
2 cups frozen blanched shelled edamame, thawed (green soybeans) |
1 cup chopped red bell pepper |
1 cup dry orzo pasta (about 2 cups cooked rice-shaped pasta) |
Directions:
1. Combine the first 10 ingredients in a large saucepan; bring to a boil.
2. Reduce heat; simmer 10 minutes. Stir in mushrooms, edamame, and bell pepper; cook 1 minute.
3. Place mushroom mixture in a large bowl; cool to room temperature. Discard bay leaf.
4. Add pasta, and toss to combine. Cover and refrigerate overnight.
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