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Kasha and Orzo with Grilled Portobello Mushrooms
These "deconstructed kasha varnishkes" features sliced portobellos, marinated
and grilled to enhance their resemblance to meat. Instead of noodles, the pasta
is orzo, cooked in broth so it is flavorful and very moist when combined with
the dry, fluffy kasha.
The meat will never be missed if you serve this at a vegetarian or dairy meal,
substituting vegetable stock for the chicken broth.
Yield: 6 servings
• 6 large portobello mushrooms
• 1 tablespoon minced fresh garlic
• 1 tablespoon plus 1/2 teaspoon soy sauce
• 1 tablespoon fresh lemon juice
• 2 teaspoons plus 3 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary (optional)
• 1 cup orzo
• 4 cups rich chicken or vegetable broth or good-quality low-sodium canned
• 1 large egg
• 1 cup kasha, preferably coarse
• salt and freshly ground black pepper
• 3/4 lb. onions, chopped (3 cups)
• olive oil, schmaltz, unsalted butter, or margarine, if needed
• 2-3 tablespoons chopped fresh parley for garnish (optional)
- Clean mushroom caps and stems with a damp paper towel. Carefully cut the
stems off flush with the caps. Trim off the woody bottom section of the
stems and discard. Chop the stems coarsely and set aside. In a large,
resealable plastic bag, combine 2 teaspoons garlic, 1 tablespoon soy sauce,
the lemon juice, 2 teaspoons oil, and rosemary, if using. Add the mushroom
caps, press out air, and seal bag. Let the caps marinate at room
temperature, turning the bag over occasionally, until you are ready to broil
them.
- Soak the orzo in a bowl of fresh cold water for about 5 minutes to
remove some of the starch. Empty into a strainer, and rinse, and then drain.
Bring 2 cups broth to a boil, stir in the orzo, and cook, covered, over low
heat for 15 minutes until orzo is tender and all the liquid is absorbed.
Keep warm and covered until ready to combine ingredients.
- Preheat broiler.
- In a medium bowl, beat the egg with a fork. Stir in kasha and mix until
each grain is thoroughly coated. Heat remaining 2 cups broth to simmering.
In a heavy skillet with high sides or a wide, heavy saucepan, toast kasha
over medium heat, turning and breaking up kasha constantly until the egg
begins to dry and the grains separate, about 3 minutes. Add the hot broth,
and salt and pepper to taste, cover, and simmer over very low heat until
tender and all the liquid is absorbed, 10-15 minutes. Keep covered and warm.
- In a heavy 10-inch skillet heat 2 tablespoons oil over medium-high heat
and saute the onions, stirring, until they are deep golden brown. Season
well with salt and pepper. Transfer the onions to a large bowl. In the same
skillet, saute the reserved chopped mushroom stems and remaining teaspoon of
garlic in the remaining tablespoon of oil over high heat. Cook until
mushroom edges are tinged with bronze. Sprinkle with the remaining 1/2
teaspoon soy sauce and pepper to taste and cook, stirring, for 1-2 minutes
to marry the ingredients. Transfer to the bowl, keeping it covered and
warm.
- Arrange the mushroom caps on a foil-lined broiler rack, and broil them,
gill side down, about 4 inches from the heat, for about 5 minutes. Turn,
baste with any juices (or spilled bits of garlic), and broil for 5-6
minutes, or until tender and cooked through. Transfer the mushrooms to a
cutting board.
- Add the cooked orzo and kasha to the onions and mushroom stems in the
bowl. Combine ingredients well and season with salt and pepper, if needed.
If dry, add a little olive oil schmaltz, butter or margarine.
- To serve, spoon some of the kasha-orzo mixture onto each plate. Slice
the mushrooms on an angle and season to taste. Arrange the mushroom slices
decoratively over the kasha mixture and top with any accumulated mushroom
juices. If desired, sprinkle with chopped parsley.
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