Directions:
- Preheat oven to 400°F. 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 Gruyère and transfer to prepared dish.
- Bake orzo in middle of oven 30 minutes, or until bubbling and slightly crusty.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 305.44 Kcal (1279 kJ) | ||
| Calories from fat | 199.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.15g | 34% | |
|---|---|---|---|
| Cholesterol | 45.14mg | 15% | |
| Sodium | 442.51mg | 18% | |
| Potassium | 202.39mg | 4% | |
| Total Carbs | 14.58g | 5% | |
| Sugars | 2.75g | 11% | |
| Dietary Fiber | 1.45g | 6% | |
| Protein | 11.71g | 23% | |
| Vitamin C | 7.1mg | 12% | |
| Iron | 0.2mg | 1% | |
| Calcium | 302.1mg | 30% | |
| Amount Per 100 g | |||
| Calories | 138.74 Kcal (581 kJ) | ||
| Calories from fat | 90.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.06g | 34% | |
|---|---|---|---|
| Cholesterol | 20.5mg | 15% | |
| Sodium | 201mg | 18% | |
| Potassium | 91.93mg | 4% | |
| Total Carbs | 6.62g | 5% | |
| Sugars | 1.25g | 11% | |
| Dietary Fiber | 0.66g | 6% | |
| Protein | 5.32g | 23% | |
| Vitamin C | 3.2mg | 12% | |
| Iron | 0.1mg | 1% | |
| Calcium | 137.2mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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