Poached Salmon in Orzo Broth (Cooking for 2)

Ingredients

• 2 cups chicken broth (from 32-ounce carton)
• 0.5 ounce shiitake mushrooms dried
• 3 tablespoons basil fresh thinly sliced
• 2 cloves garlic finely chopped
• 2 medium spring onion sliced
• 3 tablespoons orzo pasta uncooked (rosamarina)
• 2 servings parmesan shredded
• 0.3 cup roasted peppers red drained sliced
• 0.5 pound salmon fillet cut into 2 pieces
• 1 cup pkt spinach thinly sliced
• 1 cup water hot

Equipment

• bowl
• sieve
• spatula
• dutch oven

Directions

1. In medium bowl, pour hot water over mushrooms.
2. Let stand about 20 minutes or until soft.
3. Drain mushrooms, reserving liquid. Rinse with warm water; drain. Squeeze excess moisture from mushrooms.
4. Remove and discard stems; cut caps into 1/2-inch strips.
5. Strain mushroom liquid through fine wire mesh sieve or coffee filter into 4-quart Dutch oven. Stir in broth and garlic.
6. Heat to boiling over medium-high heat. Stir in orzo; reduce heat.
7. Add salmon. Simmer uncovered about 10 minutes or until salmon flakes easily with fork. Carefully remove salmon with slotted spatula; keep warm.
8. Stir mushrooms, bell peppers, spinach, basil and onions into broth mixture. Cook about 2 minutes or until spinach is wilted and orzo is tender.
9. Place a piece of salmon in each individual bowl; spoon vegetable-orzo broth over top.
10. Sprinkle with cheese.