| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Asian |
January 199 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Orzo; (rice-shaped pasta) |
| 1/3 |
c |
Chunky peanut butter |
| 2 |
ts |
Asian sesame oil |
| 1 |
tb |
Honey |
| 2 |
ts |
Dry Sherry |
| 1 |
tb |
White-wine vinegar |
| 2 |
tb |
Low-salt soy sauce |
| 1/8 |
ts |
Cayenne; or to taste |
| 1 |
tb |
Finely chopped peeled fresh gingerroot |
| 2 |
tb |
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 |
tb |
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.
A Message from our Provider:
“Having Truth decay? Brush up on your Bible!”