In a kettle of boiling salted water boil the orzo until it is al dente, drain it well, and transfer it to a large bowl. In a large heavy skillet cook the onion in the oil and the butter over moderately low heat, stirring, until it is softened, add the celery, and cook the mixture, stirring, for 5 minutes. Stir in the flour, cook the mixture, stirring, for 3 minutes, and stir in the broth, the tomatoes, chopping them with a spoon, the basil, and the cayenne. Simmer the mixture, stirring, for 5 minutes, stir it into the orzo with the olives, 1/2 pound of the mozzarella, cut into 1/4-inch dice, and salt to taste, and transfer the mixture to a shallow 2-quart baking dish. Cut the remaining 1/4 pound mozzarella into thin strips and arrange it decoratively on top of the orzo. The orzo may be prepared up to this point 1 day in advance and kept covered and chilled. Bake the orzo in the middle of a preheated 400F. oven for 30 minutes, or until it is heated through and slightly crisp on top. Serves 12. Gourmet December 1990
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|Serving Size: 1 Serving (2771g)|
|Recipe Makes: 1|
|Calories from Fat: 2147 (52%)|
|Amt Per Serving||% DV|
|Total Fat 238.6g||318 %|
|Saturated Fat 128.1g||641 %|
|Monounsaturated Fat 75.7g|
|Polyunsanturated Fat 16.2g|
|Cholesterol 908.4mg||280 %|
|Sodium 5490.3mg||189 %|
|Potassium 4136.9mg||109 %|
|Total Carbohydrate 357.6g||105 %|
|Dietary Fiber 29.1g||117 %|
|Sugars, other 328.4g|
|Protein 151.9g||217 %|
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Calories per serving: 4095
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