adapted from Hugh Fearnley-Whittingstall's River Cottage Veg
Serves 2 as a meal, 4 as a side
2 tablespoons butter
1 teaspoon olive oil
1/2 yellow onion, chopped
1 pound mixed mushrooms, cleaned and chopped
8 oz. whole wheat orzo
2 garlic cloves, minced
1 teaspoon dried thyme
2 teaspoons balsamic vinegar
1/3 cup dry white wine
3 tablespoons plain yogurt (the original calls for heavy cream, which would be less tangy)
salt and black pepper
generous handful fresh parsley, chopped
Bring a medium saucepan of well-salted water to boil and cook orzo according to package directions.
In a large skillet, heat the butter over medium heat. Add the onions and cook, stirring occasionally, until very soft, about 8 minutes. Add the mushrooms and some salt and cook until their liquid has released and evaporated and there is a little browning in the pan. Add the balsamic, garlic, and thyme and cook, stirring, for about 2 minutes, until there is almost no liquid left. Add the white wine and do the same. Lower the heat to a low simmer and stir in the yogurt and parsley. Season with salt and pepper to taste.
Drain the cooked orzo and stir into the mushroom mixture. Serve hot or at room temperature.
|(This photo is from Hugh's fancy-schmancy book.)|