Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
This is a great make-ahead salad that's good with pork or chicken.
Ingredients[]
- 1/2 cup white wine vinegar
- 2 1/2 tablespoons olive oil
- 1 tablespoon dry sherry
- 1 tablespoon brown sugar
- 1 tablespoon fresh thyme leaves
- 1 1/2 teaspoons salt
- 1 teaspoon dry mustard
- 1/2 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1 bay leaf
- 7 cups quartered mushrooms (about 1 pound)
- 2 cups frozen blanched shelled edamame, thawed
- 1 cup chopped red bell pepper
- 2 cups cooked orzo (about 1 cup)
Directions[]
- Combine first 10 ingredients in a saucepan; bring to a boil.
- Reduce heat, and simmer 10 minutes.
- Stir in mushrooms, edamame, and bell pepper; cook 1 minutes.
- Place mushroom mixture in a large bowl; cool to room temperature.
- Discard bay leaf.
- Add pasta, and toss to combine.
- Cover and refrigerate overnight.
Yield: 8 servings (serving size: about 3/4 cup)