Lemon dill baked orzo with gruyere

1 servings

Ingredients

Quantity Ingredient
1 tablespoon Freshly grated lemon zest
½ cup Finely chopped shallot
½ cup Finely chopped celery
2 tablespoons Unsalted butter
2 tablespoons Olive oil
3 tablespoons All-purpose flour
2 cups Chicken broth
1 pounds Orzo; (rice-shaped pasta)
¼ cup Minced fresh dill
2 cups Coarsely grated Gruyere cheese; (about 6 ounces)

Directions

Preheat oven to 400F. Butter a 2-quart gratin dish or other shallow baking dish and sprinkle with 2 teaspoons zest.

In a heavy saucepan cook shallot and celery in butter and oil over moderate heat, stirring, until celery is softened. Add flour and cook mixture, stirring, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Add remaining 1 teaspoon zest and salt and pepper to taste and simmer sauce, whisking, until thickened, about 3 minutes.

In a kettle of salted boiling water cook orzo until just al dente, about 6 minutes, and drain well. In a large bowl stir together orzo, sauce, dill, and Gruyere and transfer to prepared dish.

Bake orzo in middle of oven 30 minutes, or until bubbling and slightly crusty.

Serves 6 to 8 as a side dish.

Gourmet February 1994

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