Recipe information
Yield
Serves 6 to 8
Ingredients
1 pound orzo (rice-shaped pasta)
1/3 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
1/8 teaspoon cayenne, or to taste
1 tablespoon finely chopped peeled fresh gingerroot
2 tablespoons sesame seeds, toasted lightly
1/2 cup warm water plus additional for moistening pasta
2 to 4 fresh jalapeño chilies, seeded and minced (wear rubber gloves)
2 tablespoons finely chopped drained bottled pimiento
Preparation
Step 1
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.
Step 2
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.
Step 3
Just before serving gently stir in additional 1/3 cup warm water and add salt to taste. Serve orzo at room temperature.
