I'm looking for an orzo salad recipe that was published in The Washington Post last summer, I believe. Can you help?
Anne Rothman, Silver Spring
We hope this is the dish Rothman is seeking. It appeared two summers ago and is perfect for backyard barbecues. If you have a recipe request, contact us. (See address and e-mail information below.)
Orzo and Mushroom Salad
(16 to 20 servings)
1 1/4 pounds orzo (rice-shaped pasta)
2 tablespoons butter
2 tablespoons olive oil
1 large onion, diced
2 pounds assorted mushrooms, chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
1/4 cup white wine
1/4 cup minced fresh parsley
Cook the orzo according to package directions.
Meanwhile, in a large skillet over medium heat, melt the butter and oil. Add the onion, cooking until slightly softened, 4 to 5 minutes. Raise heat to medium-high and add the mushrooms. (It's okay if the pan is crowded.) Add the salt, pepper and thyme and cook, stirring, until the mushrooms release their liquid and the liquid reduces by half, 6 to 7 minutes. Increase the heat to high, add the wine and cook, stirring, until most of the liquid has evaporated but the mixture is still moist. Remove from the heat; transfer to a large bowl.
Drain the orzo and add it to the mushroom mixture along with the parsley. Stir to combine. Transfer the salad into 1 large or 2 small shallow baking pans. Set aside to cool for about 25 minutes, stirring every 5 minutes to help it cool evenly. Cover with plastic wrap and refrigerate. When the salad has cooled completely, it can be transferred to deep bowls, if desired. Remove from the refrigerator 30 minutes before serving. Stir thoroughly to break up any clumps.
Per serving (based on 20): 143 calories, 5 gm protein, 25 gm carbohydrates, 3 gm fat, 3 mg cholesterol, 1 gm saturated fat, 122 mg sodium, 2 gm dietary fiber
Chilean Sea Bass with Lemony Soy Glaze
Here's a summery dinner entree to accompany the Orzo and Mushroom Salad. The recipe, created by Leslie Beal Bloom, appeared in the Food section five years ago.
Nonstick spray oil
1/4 cup soy sauce
1/4 cup sugar
1/4 cup medium-sweet sherry
6 cloves garlic, peeled and smashed
6 quarter-size slices unpeeled ginger root
1 1/4 pounds skinned Chilean sea bass, cut into 4 fillets
2 tablespoons lemon juice
1 tablespoon minced scallion
2 teaspoons toasted sesame seeds
Coat a baking dish with nonstick spray oil. In a small saucepan over medium-high heat, stir together the soy sauce, sugar and sherry. Cook, stirring, until the sugar dissolves, about 1 minute. Remove from the heat and stir in the garlic and ginger.
Place the fish in a single layer in the prepared dish. Pour over half the soy sauce mixture and marinate for 20 to 30 minutes, turning the fish twice.
Preheat a grill or broiler on high. In a small saucepan, bring the remaining marinade to a boil. Cook, stirring occasionally, until the mixture is reduced to about 1/3 cup, 3 to 4 minutes. Remove from the heat and strain; discard the garlic and ginger. Stir in the lemon juice, scallions and sesame seeds. Set aside.
Remove the fish from the marinade. Grill or broil about 3 inches from the heat until lightly browned and firm, turning once (8 to 10 minutes per inch of thickness). Spoon the glaze over the fillets and serve immediately.
Per serving: 191 calories, 27 gm protein, 9 gm carbohydrates, 4 gm fat, 1 gm saturated fat, 58 mg cholesterol, 612 mg sodium, trace dietary fiber
Send your recipe question (or your answer to a reader's question) to: Prince George's Food, The Washington Post, 14402 Old Mill Rd., Suite 201, Upper Marlboro, Md. 20772. Or e-mail it to email@example.com.