Orzo With Spicy Sauce Schlussel-leeds
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Asian | January 199 | 1 | Servings |
INGREDIENTS
| 1 | lb | Orzo, rice-shaped pasta |
| 1/3 | c | Chunky peanut butter |
| 2 | t | Asian sesame oil |
| 1 | T | Honey |
| 2 | t | Dry Sherry |
| 1 | T | White-wine vinegar |
| 2 | T | Low-salt soy sauce |
| 1/8 | t | Cayenne, or to taste |
| 1 | T | Finely chopped peeled fresh |
| gingerroot | ||
| 2 | T | Sesame seeds, toasted |
| lightly | ||
| 1/2 | c | Warm water plus additional |
| for moistening | ||
| pasta | ||
| 2 | Fresh jalapeno chilies | |
| seeded and minced | ||
| wear rubber | ||
| gloves up to 4 | ||
| 2 | T | Finely chopped drained |
| bottled pimiento |
INSTRUCTIONS
In a kettle of boiling salted water cook orzo until tender and drain in a colander. Rinse orzo well under cold water and drain well. In a large bowl stir together remaining ingredients until combined well. Add orzo and salt and pepper to taste, tossing well. Chill orzo 2 hours. Just before serving gently stir in additional 1/3 cup warm water and add salt to taste. Serve orzo at room temperature. Serves 6 to 8. Gourmet January 1995 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 694
Calories From Fat: 437
Total Fat: 52.4g
Cholesterol: 0mg
Sodium: 404.3mg
Potassium: 714.8mg
Carbohydrates: 41.3g
Fiber: 7.4g
Sugar: 25.3g
Protein: 25.1g