Sun-Dried Tomato, Black Olive and Mozzarella Orzo Gratin |
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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
1/2 pound orzo |
1 cup minced onion |
1/2 cup diced fennel |
2 tablespoons unsalted butter |
1 16 -ounce can plum tomatoes, drained and chopped |
1 cup light cream combined with 1 tablespoon flour |
1 tablespoon minced fresh rosemary or 1 teaspoon dried, crumbled |
2/3 cup sliced sun-dried tomatoes |
1/3 cup sliced pitted oil-cured olives |
1/2 pound fresh mozzarella, diced |
2 tablespoons minced fresh basil |
1/3 cup freshly grated parmesan |
Directions:
1. Preheat oven to 400 degrees. In a pot of boiling salted water cook the orzo until al dente and drain. Transfer to a large bowl. In a large skillet cook the onion and fennel in the butter over moderately low heat, covered, for 5 minutes. Add the tomatoes, cream mixture, rosemary and salt and pepper and simmer the mixture for 5 minutes. Add the vegetables to the bowl containing the orzo and stir in the sun-dried tomatoes, olives, all but 1/4 cup of the mozzarella cheese, basil and salt and pepper to taste. Transfer the mixture to a buttered 1-quart baking dish and sprinkle with the remaining Mozzarella and Parmesan. Bake for 30 minutes, or until golden brown.
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