Orzo with Portobello Mushrooms, Shallots, and Figs - The Scramble

Name: Orzo with Portobello Mushrooms, Shallots, and Figs - The Scramble
Total time: 30 min
Ingredients: 8 oz. whole wheat orzo (I use Delallo Organic) (use wheat/gluten-free, if needed); 4 Tbsp. extra virgin olive oil; 1 shallot (2 bulbs) (halved and thinly sliced); 6 - 8 oz. portobello mushrooms (halved and thinly sliced); 1/2 tsp. fresh or dried rosemary (chopped (no need if leaves are already small)); 3/4 tsp. salt; 4 oz. baby spinach; 3 oz. dried golden or black figs (quartered, or use fresh if available, or use dates); 2 Tbsp. balsamic vinegar; 1/2 cup walnuts (toasted and chopped or broken into smaller pieces); 1/2 cup crumbled goat or feta cheese ( or use grated Parmesan cheese, or use 1/4 cup pitted chopped Kalamata olives)

www.thescramble.com

The inspiration for this recipe came from some gorgeous golden California dried figs. I was inspired to make a warm orzo salad by combining the …

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Ingredients

8 oz. whole wheat orzo (I use Delallo Organic) (use wheat/gluten-free, if needed)
4 Tbsp. extra virgin olive oil
1 shallot (2 bulbs) (halved and thinly sliced)
6 - 8 oz. portobello mushrooms (halved and thinly sliced)
1/2 tsp. fresh or dried rosemary (chopped (no need if leaves are already small))
3/4 tsp. salt
4 oz. baby spinach
3 oz. dried golden or black figs (quartered, or use fresh if available, or use dates)
2 Tbsp. balsamic vinegar
1/2 cup walnuts (toasted and chopped or broken into smaller pieces)
1/2 cup crumbled goat or feta cheese ( or use grated Parmesan cheese, or use 1/4 cup pitted chopped Kalamata olives)