From ThisBlueWiki
This salad is vegan. Adapted from http://www.canadianliving.com/food/orzo_and_mushroom_salad.php
Ingredients
Salad
- 2 cups orzo
- 8oz crimini medium crimini mushrooms, quartered
- 3 cipollini onions, chopped
- 2/3 cup shredded fresh parsley leaves
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1/2 cup pine nuts
Dressing
- 5 Tbsp extra virgin olive oil
- 4 Tbsp red wine or apple cider vinegar
- 2 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
Preparation
In 9-inch skillet, toast pine nuts over medium heat, shaking pan occasionally, until golden, about 3 minutes. Remove and set aside.
Dressing: Whisk together oil, vinegar, mustard, salt and pepper; pour into skillet. Add mushrooms, onion and tomatoes; stir to coat and bring to boil over medium heat. Reduce heat and simmer until onions are softened, about 12 minutes.
Meanwhile, in large saucepan of boiling salted water, cook orzo until tender but firm, about 8 minutes. Drain and rinse in cold water; drain well and place in large bowl. Add mushroom mixture, parsley and pine nuts; toss to combine.