Mozzarella-And-Olive Orzo |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Orzo is a pearl-colored, rice shaped pasata that cooks quicker than most rice. This Greek-inspired side dish will serve a crowd. Ingredients:
1 (12 ounce) package mozzarella cheese |
16 ounces dried orzo pasta, uncooked |
2 tablespoons butter |
2 tablespoons olive oil |
1 1/2 cups chopped onions |
2 cups chopped celery |
2 tablespoons all-purpose flour |
1 cup chicken broth or 1 cup vegetable broth |
1 (28 ounce) can plum tomatoes, drained |
1 tablespoon fresh basil |
1/2 teaspoon dry crushed red pepper |
2 (2 1/2 ounce) cans sliced ripe olives, drained |
1/4 teaspoon salt |
Directions:
1. Cut 4 ounces mozzarella into thin strips;cut remaining cheese into cubes. Set aside.
2. Cook orzo in a large saucepan according to package directions;drain and transfer to a large bowl.
3. Heat butter and oil in saucepan over medium heat until butter melts;add onion, and saute until tender. Add celery;saute 5 minutes.
4. Stir in flour and saute 3 minutes. Stir in broth and next 3 ingredients. Cook 5 minutes, stirring constantly.
5. Stir broth mixture, cheese cubes, olives and salt into orzo; spoon into a lightly greased shallow 3 qaurt baking dish. Arrange cheese strips on top.
6. Bake uncovered at 350 for 45 minutes or until slightly crisp on top.
7. For Vegetarian use Vegetable Broth.
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