Umami Orzo Salad
1 pound orzo
1 6 oz. bag baby spinach
1/2 cup sun-dried or roasted tomatoes in oil
salt and crushed red pepper to taste.
1/2 cup tahini
3/4 cup sun-dried or roasted tomatoes
2 T. tamari or soy sauce
Cook orzo according to package directions. While orzo is cooking pour baby spinach into a large bowl. Add tahini to a blender and add ice-water tablespoon by tablespoon until it reaches your desired consistency. Add 1/4 cup sun-dried or roasted tomatoes and blend. Add tamari and blend until smooth.
When orzo is cooked, drain and pour pasta over baby spinach in bowl. Cover with a large plate or pan lid until spinach is wilted. Pour sauce over and stir. Roughly chop remaining tomatoes and sprinkle on top. Season wth salt and crushed red pepper to taste. Serve cold or warmed.