Orzo with spicy sauce schlussel-leeds
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Orzo; (rice-shaped pasta) |
| ⅓ | cup | Chunky peanut butter |
| 2 | teaspoons | Asian sesame oil |
| 1 | tablespoon | Honey |
| 2 | teaspoons | Dry Sherry |
| 1 | tablespoon | White-wine vinegar |
| 2 | tablespoons | Low-salt soy sauce |
| ⅛ | teaspoon | Cayenne; or to taste |
| 1 | tablespoon | Finely chopped peeled fresh gingerroot |
| 2 | tablespoons | Sesame seeds; toasted lightly |
| ½ | cup | Warm water plus additional for moistening |
| ; pasta | ||
| 2 | Fresh jalapeno chilies; seeded and minced | |
| ; (wear rubber | ||
| ; gloves), up to 4 | ||
| 2 | tablespoons | Finely chopped drained bottled pimiento |
Directions
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 ⅓ 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.