Salmon and Mushroom Orzo With Red Wine Sauce

• 7 tablespoons olive oil
• 1 large onion, sliced
• 2 cups dry red wine
• 2 cups canned beef broth
• 8 fresh thyme sprigs
• 2 bay leaves
• 1 lb orzo pasta
• 6 shallots, minced
• 1 lb mushroom, sliced
• 5 cups canned low sodium chicken broth
• 12 cup whipping cream
• 2 tablespoons chopped fresh tarragon
• 30 ounces skinless boneless salmon fillets
• 14 cup unsalted butter, cut into pieces

1. Heat 2 tablespoons oil in heavy large saucepan over medium heat.
2. Add onion; saute 5 minutes.
3. Add wine, beef broth, thyme and 1 bay leaf; boil until liquid is reduced to 1 cup, about 35 minutes.
4. Strain sauce into small saucepan.
5. Preheat oven to 350F Place orzo on rimmed baking sheet.
6. Bake until golden brown, about 20 minutes.
7. Heat 2 tablespoons oil in another heavy large saucepan over medium-high heat.
8. Add shallots; saute 4 minutes.
9. Add mushrooms; saute until golden, about 10 minutes.
10. Add orzo, chicken broth and 1 bay leaf; bring to boil.
11. Reduce heat to medium-low.
12. Cook uncovered until orzo is tender and broth is absorbed, stirring often, about 20 minutes.
13. Add cream and tarragon; simmer 5 minutes, stirring occasionally.
14. Season with salt and pepper.
15. Heat 3 tablespoons oil in heavy large nonstick skillet over medium-high heat.
16. Sprinkle salmon with salt and pepper.
17. Add to skillet and saute just until cooked through, about 3 minutes per side.
18. Bring sauce to simmer.
19. Add butter; whisk just until melted.
20. Season with pepper.
21. Spoon orzo onto plates.
22. Top with salmon.
23. Serve with sauce.

olive oil, onion, red wine, beef broth, thyme, bay leaves, orzo pasta, shallots, mushroom, chicken broth, whipping cream, tarragon, salmon, unsalted butter

Taken from www.food.com/recipe/salmon-and-mushroom-orzo-with-red-wine-sauce-179711 (may not work)