Deeeelicious!

- From Canadian Living, July 2004

Orzo and Mushroom Salad

Orzo, a small rice-shaped pasta, gives a pleasant texture to totable salads. Other small pastas, such as tubetti or farfallini, are just as delicious, as are slightly larger shells or penne. Cooking the mushrooms and onions in the dressing infuses them with flavour.

1/4 cup pine nuts
3 cups (or more) quatered mushrooms
1 sweet onion (eg. spanish onion)
1/2 sliced drained oil-packed sun-dried tomatoes
2 cups orzo
1/3 cup shredded fresh basil leaves
1/4 cup shredded Asiago cheese

Dressing:
1/4 cup extra-virgin olive oil
3 tbsp red wine vinegar
1 tsp Dijon mustad
1/4 tsp each salt and pepper

• In 9-inch skillet, toast pine nuts over medium heat, shaking pan occasionally, until golden, about 3 minutes. Remove and set aside


• DRESSING: Whisk together oil, vinegar, mustard, salt and pepper; pour into skillet. Add mushrooms, onion and tomatoes; stir to coat and bring to boil over medium heat. Reduce heat and simmer until onions are softened, about 12 minutes. (N.B. when we did it, there wasn't enough liquid for there to be a "boil".)


• Meanwhile, in large saucepan of boiling salted water, cook orzo until tender but firm, about 8 minutes. Drain and rinse in cold water; drain well and place in large bowl. Add mushroom mixture and pine nuts; toss to combine.


• Add basil and Asiago cheese; toss to combine

Makes 8 servings.

You can also add 2 cups of grilled or roasted chicken (or tofu) and use feta instead of Asiago.

Bon apetit mes amis!