Orzo Gratin Recipes

SUN-DRIED TOMATO, BLACK OLIVE AND MOZZARELLA ORZO GRATIN

Steps:

• Preheat oven to 400 degrees. In a pot of boiling salted water cook the orzo until al dente and drain. Transfer to a large bowl. In a large skillet cook the onion and fennel in the butter over moderately low heat, covered, for 5 minutes. Add the tomatoes, cream mixture, rosemary and salt and pepper and simmer the mixture for 5 minutes. Add the vegetables to the bowl containing the orzo and stir in the sun-dried tomatoes, olives, all but 1/4 cup of the mozzarella cheese, basil and salt and pepper to taste. Transfer the mixture to a buttered 1-quart baking dish and sprinkle with the remaining Mozzarella and Parmesan. Bake for 30 minutes, or until golden brown.

YELLOW PEPPER ORZO GRATIN

Steps:

• In a 4-quart saucepan bring 3 quarts salted water to a boil for orzo.
• In a heavy saucepan simmer bell peppers in wine and broth with salt, covered, until tender, about 15 minutes. Remove lid and simmer until liquid is evaporated. Cool pepper mixture and in a food processor or blender purée with egg. Transfer pepper mixture to a large bowl.
• Preheat oven to 350° F. and lightly oil an 8-inch square baking pan with the oil.
• Cook orzo in boiling salted water until al dente and drain in a colander. Rinse orzo under cold water and drain well. Stir orzo into pepper mixture with scallions, chives, 1 tablespoon Parmesan, and salt and pepper to taste. Spread orzo in baking pan, smoothing top, and sprinkle with remaining tablespoon Parmesan. Gratin may be prepared up to this point 8 hours ahead and chilled, covered.
• Bake gratin in middle of oven 25 to 30 minutes, or until set and top is pale golden.

ORZO GRATIN

Steps:

• Bring water to a boil in a large Dutch oven. Add orzo and garlic, and return to a boil; cook 10 minutes. Drain, rinse in cold water, and drain again. Remove garlic; peel and crush garlic. Set orzo aside.
• Combine garlic and whipping cream in a large bowl; beat with a wire whisk until blended. Add orzo, chicken broth, 1 cup minced parsley, 3/4 cup Parmesan cheese, and salt and pepper to taste; stir well.
• Place mixture in a greased 2-quart baking dish. Combine breadcrumbs, remaining 1/4 cup parsley, and remaining 1/4 cup Parmesan cheese; stir well. Sprinkle the crumb mixture over the orzo mixture. Dot with butter. Bake at 325° for 1 hour and 15 minutes or until golden brown.

LEMON DILL BAKED ORZO WITH GRUYèRE

Steps:

• Preheat oven to 400°F. 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 Gruyère and transfer to prepared dish.
• Bake orzo in middle of oven 30 minutes, or until bubbling and slightly crusty.

GREEK ORZO SALAD

Steps:

• Cook orzo according to package directions; drain. In a large serving bowl, toss orzo with 2 teaspoons oil. , In another bowl, combine the onion, parsley, vinegar, oregano, salt, sugar, pepper and remaining oil; pour over orzo and toss to coat. Cover and refrigerate for 2-24 hours. Just before serving, gently stir in tomatoes, cucumber, olives and cheese.