Orzo and Mushroom Salad
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 300 |
| pro | 9 g |
| total fat | 12 g |
| sat. fat | 2 g |
| carb | 40 g |
| fibre | 4 g |
| chol | 3 mg |
| sodium | 241 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 13 |
| vit A | 2 |
| vit C | 17 |
| folate | 10 |
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.
Ingredients
- 1/4 cup pine nuts
- 3 cups quartered mushrooms, (about 8 oz/250 g)
- 1 sweet onion, chopped
- 1/2 cup drained and sliced sun-dried tomatoes in oil
- 2 cups orzo
- 1/3 cup shredded fresh basil leaves
- 1/4 cup shredded Asiago cheese or feta cheese, (crumbled)
- Dressing:
- 1/4 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation
In 9-inch (23 cm) 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.
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. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Add basil and Asiago cheese; toss to combine.
Additional information :
Make It a Meal: Add 2 cups (500 mL) cubed grilled or roasted chicken.
Source : Canadian Living Magazine: July 2004
- Keywords : Pine Nuts; Vegetarian; Salad; Mushrooms; Sun-dried tomatoes; Cheese; Pasta;
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