| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
February 19 |
1 |
Servings |
INGREDIENTS
| 1 |
T |
Freshly grated lemon zest |
| 1/2 |
c |
Finely chopped shallot |
| 1/2 |
c |
Finely chopped celery |
| 2 |
T |
Unsalted butter |
| 2 |
T |
Olive oil |
| 3 |
T |
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 Converted by
MC_Buster. Converted by MM_Buster v2.0l.
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