Orzo with Portobello Mushrooms, Shallots, and Figs
The inspiration for this recipe came from some gorgeous golden California dried figs. I was inspired to make a warm orzo salad by combining the sweet figs with aromatic shallots and earthy mushrooms, and some baby spinach for color and added nutrition. For a meatier option, add some sliced prosciutto or cooked and diced chicken. Scramble recipe tester Greg Kershner said, “The ingredients worked really well together, and it was even better left over. We fought over the leftovers.”
- 8 oz. whole wheat orzo (I use Delallo Organic) (use wheat/gluten-free, if needed)
- 4 Tbsp. extra virgin olive oil
- 1 shallot (2 bulbs) halved and thinly sliced
- 6 - 8 oz. portobello mushrooms halved and thinly sliced
- 1/2 tsp. fresh or dried rosemary chopped (no need if leaves are already small)
- 3/4 tsp. salt
- 4 oz. baby spinach
- 3 oz. dried golden or black figs quartered, or use fresh if available, or use dates
- 2 Tbsp. balsamic vinegar
- 1/2 cup walnuts toasted and chopped or broken into smaller pieces
- 1/2 cup crumbled goat or feta cheese or use grated Parmesan cheese, or use 1/4 cup pitted chopped Kalamata olives
- In a large saucepan or small stockpot, cook the orzo in salted water according to the package directions until it is al dente, and then drain it.
- Meanwhile, heat a large heavy skillet over medium heat, and when it is hot, add half the oil. When the oil is hot, add the shallots, and sauté them for about 1 minute until they start to brown, then add the mushrooms, rosemary, and 1/4 tsp. salt. Sauté them until they are tender and browned, about 5 minutes.
- Add 1/4 cup of water to deglaze the pan and let it boil for 1 minute as you gently scrape up and stir in the caramelized bits that were stuck to the bottom of the pan.
- Then add the spinach, cover the pan, and reduce the heat to medium-low to wilt the spinach for about 2 minutes.
- Meanwhile, in a medium serving bowl, combine the orzo and figs with the remaining oil and the vinegar. Stir in the mushroom-spinach mixture and the walnuts, and then stir in the cheese and season it with the remaining salt and plenty of freshly ground black pepper. Serve it immediately or refrigerate it for up to 3 days.
Do Ahead or Delegate: Cook the orzo and store tossed with a little oil to prevent sticking, halve and slice the shallots and mushrooms, chop the rosemary, if necessary, quarter the figs, toast and chop the walnuts, crumble or grate the cheese, if necessary, and refrigerate, or fully prepare and refrigerate the dish. Scramble Flavor Booster: Serve the salad with fresh lemon wedges and season it with truffle salt if you are lucky enough to have some. Tip: Are you wondering “What exactly is deglazing?" It’s just a fancy word that directs you to pour a cold liquid (like the water in this recipe) into a hot pan to free the browned bits of food that are stuck the bottom of the pan. Those browned bits are full of flavor! As this recipe instructs, after adding the liquid, bring it to a boil and then use a spatula to scrape up and evenly distribute those flavorful pieces throughout. Nutritional Information Per Serving (% based upon daily values): Calories 364, Total Fat: 18g, 27%; Saturated Fat: 4g, 18%; Cholesterol: 14mg, 4.5%; Sodium: 402mg, 17%; Total Carbohydrate: 44g, 14.5%; Dietary Fiber: 7g, 28%; Sugar: 10g; Protein: 11g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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