orzo.htm

**Mushroom Orzo with Thyme and Truffle Oil**
Here is the recipe. I made it up and it doesn't suck. It follows my theory that rice makes better pasta then wheat and wheat makes a better rice than..uh.. rice. Normally orzo is used in soups. But if I am going to bother to cook, I am going to net something more substantial for my efforts. So I use it as a main course. The truffle oil is optional but I never had it before and it actually did add a nice aroma. I made this for an evening with a vegetarian friend. So depending on your guest list, feel free to add veal. --Chef Doctor Lawyer Ingredients: Shiitake, Oyster, Portabella and Button Mushrooms Orzo Jalapeno pepper Fresh Thyme Truffle Oil Chicken Stock Wine Worcestershire sauce Salt & Pepper Instructions: * Cook orzo to al dente tenderness, drain and set aside * Using knife or food processor, finely dice 3 lbs mushrooms per pound of orzo * If desired, add finely diced jalapeno pepper to the mushroom mixture * Sauté mushrooms and shallots. Add worcestshire sauce, chicken stock. Deglaze with a good dry wine. Add 2 teaspoons of salt and 2 teaspoons of freshly ground pepper or to taste. * Combine 1 half the mushroom mixture with orzo and gently mix with a wooden spoon. Add additional mushroom mixture until the pasta is well coated. * Garnish with fresh thyme sprigs and truffle oil. Serves four as a light entree.