Olive and Mozzarella Orzo Recipe

Name: Olive and Mozzarella Orzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound orzo (rice-shaped pasta); 1 1/2 cups chopped onion; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 2 cups chopped celery; 2 tablespoons all-purpose flour; 1 cup chicken broth; a 35-ounce can plum tomatoes, drained well; 1 teaspoon dried basil, crumbled; 1/4 teaspoon cayenne, or to taste; 1/2 pound Kalamata or other brine-cured black olives, pitted and sliced thin; 3/4 pound mozzarella

Servings: persons

1 pound orzo (rice-shaped pasta)
1 1/2 cups chopped onion
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cups chopped celery
2 tablespoons all-purpose flour
1 cup chicken broth
a 35-ounce can plum tomatoes, drained well
1 teaspoon dried basil, crumbled
1/4 teaspoon cayenne, or to taste
1/2 pound Kalamata or other brine-cured black olives, pitted and sliced thin
3/4 pound mozzarella

1
In a kettle of boiling salted water boil the orzo until it is al dente, drain it well, and transfer it to a large bowl.
2
In a large heavy skillet cook the onion in the oil and the butter over moderately low heat, stirring, until it is softened, add the celery, and cook the mixture, stirring, for 5 minutes.
3
Stir in the flour, cook the mixture, stirring, for 3 minutes, and stir in the broth, the tomatoes, chopping them with a spoon, the basil, and the cayenne.
4
Simmer the mixture, stirring, for 5 minutes, stir it into the orzo with the olives, 1/2 pound of the mozzarella, cut into 1/4-inch dice, and salt to taste, and transfer the mixture to a shallow 2-quart baking dish.
5
Cut the remaining 1/4 pound mozzarella into thin strips and arrange it decoratively on top of the orzo.
6
The orzo may be prepared up to this point 1 day in advance and kept covered and chilled.
7
Bake the orzo in the middle of a preheated 400F.
8
oven for 30 minutes, or until it is heated through and slightly crisp on top.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound orzo (rice-shaped pasta), 1 1/2 cups chopped onion, 2 tablespoons olive oil, 2 tablespoons unsalted butter, and more.

Yes, Olive and Mozzarella Orzo falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Olive and Mozzarella Orzo

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