INGREDIENTS

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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