Recipe - Orzo With Spicy Sauce Schlussel-Leeds

1 pound Orzo; (riceshaped pasta)
1/3 cup Chunky peanut butter
2 teaspoon Asian sesame oil
1 tablespoon Honey
2 teaspoon Dry Sherry
1 tablespoon Whitewine vinegar
2 tablespoon Lowsalt soy sauce
1/8 teaspoon Cayenne; or to taste
1 tablespoon Finely chopped peeled fresh
gingerroot
2 tablespoon Sesame seeds; toasted
lightly
One half cup Warm water plus additional
for moistening
; pasta
2 Fresh jalapeno chilies;
seeded and minced
; (wear rubber
; gloves), up to 4
2 tablespoon Finely chopped drained
bottled pimiento

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.

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.

Just before serving gently stir in additional 1/3 cup warm water and add
salt to taste. Serve orzo at room temperature.

Serves 6 to 8.

Gourmet January 1995

Converted by MC_Buster.

Converted by MM_Buster v2.0l.