Prep 0 mins
Cook 1 hr
Orzo is a pearl-colored, rice shaped pasata that cooks quicker than most rice. This Greek-inspired side dish will serve a crowd.
- 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
- Cut 4 ounces mozzarella into thin strips;cut remaining cheese into cubes. Set aside.
- Cook orzo in a large saucepan according to package directions;drain and transfer to a large bowl.
- Heat butter and oil in saucepan over medium heat until butter melts;add onion, and saute until tender. Add celery;saute 5 minutes.
- Stir in flour and saute 3 minutes. Stir in broth and next 3 ingredients. Cook 5 minutes, stirring constantly.
- 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.
- Bake uncovered at 350 for 45 minutes or until slightly crisp on top.
- For Vegetarian use Vegetable Broth.