Mozzarella-And-Olive Orzo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 (12-ounce) block mozzarella cheese |
16 ounces uncooked orzo |
2 tablespoons butter or margarine |
2 tablespoons olive oil |
1 1/2 cups chopped onion |
2 cups chopped celery |
2 tablespoons all-purpose flour |
1 cup chicken broth |
1 (28-ounce) can plum tomatoes, drained |
1 teaspoon dried basil, crushed |
1/2 teaspoon dried crushed red pepper |
2 (2 1/4-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. Melt butter with oil in saucepan over medium heat; add onion, and sauté until tender. Add celery, and sauté 5 minutes.
4. Stir in flour, and sauté 3 minutes; stir in broth and next 3 ingredients. Cook, stirring constantly, 5 minutes. Stir tomato mixture, cheese cubes, olives, and salt into orzo; spoon into a lightly greased shallow 3-quart baking dish. Arrange cheese strips on top.
5. Bake at 350° for 45 minutes or until slightly crisp.
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