Lemon Dill Baked Orzo with Gruyère |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 tablespoon freshly grated lemon zest |
1/2 cup finely chopped shallot |
1/2 cup finely chopped celery |
2 tablespoons unsalted butter |
2 tablespoons olive oil |
3 tablespoons all-purpose flour |
2 cups chicken broth |
1 pound orzo (rice-shaped pasta) |
1/4 cup minced fresh dill |
2 cups coarsely grated gruyère cheese (about 6 ounces) |
Directions:
1. Preheat oven to 400°F. Butter a 2-quart gratin dish or other shallow baking dish and sprinkle with 2 teaspoons zest.
2. 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.
3. 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 Gruyère and transfer to prepared dish.
4. Bake orzo in middle of oven 30 minutes, or until bubbling and slightly crusty.
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