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Epicurious
Gourmet

Lemon Dill Baked Orzo with Gruyère

3.8

(23)

Recipe information

  • Yield

    Serves 6 to 8 as a side dish

Ingredients

1 tablespoon freshly grated lemon zest
1/2 cup finely chopped shallot
1/2 cup finely chopped celery
2 tablespoons unsalted butter
2 tablespoons olive oil
3 tablespoons all-purpose flour
2 cups chicken broth
1 pound orzo (rice-shaped pasta)
1/4 cup minced fresh dill
2 cups coarsely grated Gruyère cheese (about 6 ounces)

Preparation

  1. Step 1

    Preheat oven to 400°F. Butter a 2-quart gratin dish or other shallow baking dish and sprinkle with 2 teaspoons zest.

    Step 2

    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.

    Step 3

    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 Gruyère and transfer to prepared dish.

    Step 4

    Bake orzo in middle of oven 30 minutes, or until bubbling and slightly crusty.

TagsGratinOrzoPastaLemonCitrusFruitShallotVegetableDillHerbs & SpicesGruyèreCheeseDairySideDinnerNut FreeOven BakeGourmet
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