About the Dish

Per Serving
Calories 420
Total Fat 16 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 25 mg
Sodium 900 mg
Total Carbohydrates 56 g
Dietary Fiber 5 g
Sugar 8 g
Protein 14 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

American Wheat Beer

Good People Bearded Lady is a take on the classic wheat beer brewed with American ale yeast. It’s a light-bodied beer with some hop bitterness and a little citrus. It’s also the first beer brewed by Good People Brewing that wasn't designed to be hop-forward. Weighing in at only 4% ABV, it’s a perfect beer for those times when you want to have more than one. The sweet wheat malt will go well with the brown butter and orzo pasta, without overshadowing the sage and mushrooms.

Crasto Red, Douro, Portugal

The rich savory flavors of the orzo and the hearty browned butter notes will go well with a deeply colored red wine that isn’t too big. We’re looking for a wine with medium tannins that has red berry fruit flavors and a touch of earth to go with the mushrooms. Quinta do Crasto Douro Red is made with grapes typically used to make Port, but instead of preserving its sweetness, it is fermented to dryness. You have red floral and rich fruit aromas that pair nicely with orzo, or any pasta.

METHOD

1
MISE EN PLACE • Peel and finely chop onion. • Discard mushroom stems. Slice caps. • Peel and mince garlic. • Discard any tough greens stems. Coarsely chop leaves. • Pick and chop sage leaves.
2
• Place a saucepan over medium-high heat. Add butter. Cook, gently swirling pan, until butter is golden and nutty-smelling, 1-2 minutes. • Add orzo. Cook, stirring, until orzo begins to toast, about 1 minute. • Stir in wine. Simmer until wine mostly evaporates, about 30 seconds.
3
• Add bouillon and 2 cups hot water. Season with 1/2 teaspoon mushroom salt. Cook, stirring and mashing, until bouillon is dissolved. • Cover pan. Simmer until orzo is very tender and liquid thickens slightly, 10-12 minutes.
4
While orzo cooks, place a large sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is warm, add onion. Cook, stirring, until onion is almost tender, about 5 minutes.
5
While orzo cooks, in a large skillet over medium-high heat, warm 1 teaspoon olive oil. Add onion, and cook until almost tender, about 5 minutes.
6
• Add mushrooms and garlic. Cook, stirring often, until mushrooms are tender, about 4 minutes. • Add greens in large handfuls. Cook, tossing, until greens are wilted, 1-2 minutes. • Remove pan from heat. Taste and adjust seasoning as desired with mushroom salt.
7
To orzo mixture, stir in Parmesan and sage.
8
• Stir orzo into mushroom mixture. Taste and adjust seasoning as desired with mushroom salt and black pepper. • Divide between 2 plates, and enjoy!

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