Lemon Dill Baked Orzo with Gruyere

1. 1

   Preheat oven to 400F.

2. 2

   Butter a 2-quart gratin dish or other shallow baking dish and sprinkle with 2 teaspoons zest.

3. 3

   In a heavy saucepan cook shallot and celery in butter and oil over moderate heat, stirring, until celery is softened.

4. 4

   Add flour and cook mixture, stirring, 3 minutes.

5. 5

   Add broth in a stream, whisking, and bring to a boil, whisking.

6. 6

   Add remaining 1 teaspoon zest and salt and pepper to taste and simmer sauce, whisking, until thickened, about 3 minutes.

7. 7

   In a kettle of salted boiling water cook orzo until just al dente, about 6 minutes, and drain well.

8. 8

   In a large bowl stir together orzo, sauce, dill, and Gruyere and transfer to prepared dish.

9. 9

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

* Per serving · 4 servings · Values may vary.

No additional tips available.