Lemon Dill Baked Orzo with Gruyere

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Lemon Dill Baked Orzo with Gruyere Ingredients

1 tb Freshly grated lemon zest	3 tb All-purpose flour
1/2 c Finely chopped shallot	2 c Chicken broth
1/2 c Finely chopped celery	1 lb Orzo; (rice-shaped pasta)
2 tb Unsalted butter	1/4 c Minced fresh dill
2 tb Olive oil	2 c Coarsely grated Gruyere

Instructions for Lemon Dill Baked Orzo with Gruyere

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.

Main Ingredient: ChickenCuisine: Uncategorized

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