| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
February 19 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Freshly grated lemon zest |
| 1/2 |
c |
Finely chopped shallot |
| 1/2 |
c |
Finely chopped celery |
| 2 |
tb |
Unsalted butter |
| 2 |
tb |
Olive oil |
| 3 |
tb |
All-purpose flour |
| 2 |
c |
Chicken broth |
| 1 |
lb |
Orzo; (rice-shaped pasta) |
| 1/4 |
c |
Minced fresh dill |
| 2 |
c |
Coarsely grated Gruyere cheese; (about 6 ounces) |
INSTRUCTIONS
Preheat oven to 400F. 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 Gruyere and transfer to prepared dish.
Bake orzo in middle of oven 30 minutes, or until bubbling and slightly
crusty.
Serves 6 to 8 as a side dish.
Gourmet February 1994
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