Text 1635, 91 rader
Skriven 2010-09-15 05:47:00 av Dave Drum (1:124/311)
Ärende: SF Gate 497
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegetable Melange W/Toasted Orzo
 Categories: Pasta, Vegetables, Wine, Beans
      Yield: 4 servings
 
      8 tb Extra virgin olive oil
      1 c  (to 1 1/2) orzo pasta
           Kosher salt & ground pepper
    1/2 lb Green beans; trimmed,
           - diagonal in 1/2" pieces
    3/4 lb Mixed mushrooms
      6 tb Fine chopped shallots
      3 ts Minced garlic
      4 ts Amontillado sherry
        pn Minced thyme (opt)
      2 tb Sherry vinegar
    3/4 pt Small Sweet 100 or yellow
           - pear tomatoes or others
           - of equal size, rinsed,
           - stemmed
     15 oz Can red kidney beans; rinsed
           - drained
      2 ts Balsamic vinegar
           Chopped parsley; garnish
           - (opt)
 
  Though the dish is intended to be served warm, it is also great at
  room temperature or even chilled. Taste and adjust seasonings as
  needed — more will be needed if the dish is cold.
  
  In a large skillet over medium heat, add 2 tablespoons olive oil; when
  it is hot, add the orzo and toast until a golden, nutty brown,
  stirring and tossing continuously. Immediately move to a bowl to cool
  or it will overbrown in the still-hot skillet.
  
  Cook the orzo according to package directions in well-salted water. If
  cooking the pasta ahead, rinse then stir in a little olive oil to
  minimize sticking. Set aside. Rewarm in microwave before serving.
  
  Bring a pot of heavily salted water to a boil. Add the green beans and
  cook for 2-3 minutes or until crisp-tender. Drain and immediately
  plunge into ice water to stop cooking. Drain again and set aside.
  
  Wipe off or quickly rinse mushrooms if needed, drain well, then cut
  into bite-size pieces — about 1- to 1 1/2 inches — keeping different
  mushrooms separate. In a large skillet over medium heat, add 2
  tablespoons oil and 2-3 tablespoons of the shallots; cook briefly,
  about 30 seconds, then add 1 teaspoon of the garlic; add mushrooms in
  sequence with denser, larger pieces first, cook briefly before adding
  the next type. Season to taste with salt and pepper. Reduce heat to
  medium-low. Add 1 1/2-2 teaspoons of the Amontillado sherry and the
  thyme, if using. Cook, stirring occasionally, until mushrooms are
  almost done, about 15 minutes. Moisture will be released and
  mushrooms will be fairly dry and browned along the edges. Move to a
  bowl and reserve. The green beans and mushrooms can be prepared to
  this point up to a day ahead.
  
  To assemble: In the same skillet, increase heat to medium. Add
  remaining oil and remaining 2-3 tablespoons shallot. Cook briefly
  before adding the rest of the garlic, then continue to cook —
  stirring frequently — until softened and aromatic. Place tomatoes in
  skillet and cook briefly, about 30-45 seconds to soften and partially
  cook. Add remaining Amontillado sherry and cook briefly; add sherry
  vinegar and whisk in the remaining 2 tablespoons or more oil until
  desired richness is reached. Return green beans and mushrooms to
  skillet, along with the kidney beans. Season to taste with salt and
  pepper. When heated through, stir in balsamic vinegar to taste.
  Portion orzo onto plates, making a slight well in the center for the
  vegetables. Garnish with parsley if using.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 11 September 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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