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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.