Orzo with Spicy Sauce Schlussel-Leeds

• 1 pound orzo (rice-shaped pasta)
• 1/3 cup chunky peanut butter
• 2 teaspoons Asian sesame oil
• 1 tablespoon honey
• 2 teaspoons dry Sherry
• 1 tablespoon white-wine vinegar
• 2 tablespoons low-salt soy sauce
• 1/8 teaspoon cayenne, or to taste
• 1 tablespoon finely chopped peeled fresh gingerroot
• 2 tablespoons sesame seeds, toasted lightly
• 1/2 cup warm water plus additional for moistening pasta
• 2 to 4 fresh jalapeno chilies, seeded and minced (wear rubber gloves)
• 2 tablespoons finely chopped drained bottled pimiento

1. In a kettle of boiling salted water cook orzo until tender and drain in a colander.
2. Rinse orzo well under cold water and drain well.
3. In a large bowl stir together remaining ingredients until combined well.
4. Add orzo and salt and pepper to taste, tossing well.
5. Chill orzo 2 hours.
6. Just before serving gently stir in additional 1/3 cup warm water and add salt to taste.
7. Serve orzo at room temperature.

orzo, chunky peanut butter, asian sesame oil, honey, sherry, whitewine vinegar, lowsalt, cayenne, fresh gingerroot, sesame seeds, water, jalapeno chilies, pimiento

Taken from www.epicurious.com/recipes/food/views/orzo-with-spicy-sauce-schlussel-leeds-10026 (may not work)