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

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Converted by MM_Buster v2.0l.

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