Lemon Dill Baked Orzo With Gruyère Recipes

CHICKEN, LEMON, AND DILL WITH ORZO

Steps:

• Preheat oven to 400 degrees. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil. In a 3-quart baking dish, combine chicken, orzo, feta, dill, lemon zest and juice. Pour broth mixture over orzo and stir once to incorporate. Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.

LEMON ORZO

Steps:

• In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
• Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

LEMON DILL BAKED ORZO WITH GRUYERE

Steps:

• 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

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.

CHICKEN, LEMON AND DILL WITH ORZO

Steps:

• Preheat oven to 400 degrees.
• In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil.
• In a greased 3-quart baking dish (for example, 9" x 13"), combine chicken, orzo, feta, dill, lemon zest, and juice.
• Pour broth mixture over orzo and stir once to incorporate.
• Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.

LEMON DILL ORZO PILAF

Steps:

• In a large pot, bring the water, chicken bouillon and 1 Tbs olive oil to a boil.
• Add the orzo and cook for 8-10 minutes until tender.
• Drain the orzo and rinse with plenty of cool water.
• Shake of excess water and reserve orzo at room temperature.
• In a large skillet, melt the butter over medium heat and add the other 1 Tbs olive oil.
• Toss in the orzo, dill, lemon zest and salt and pepper to taste.
• Mix to combine and add the lemon juice.
• Toss to mix well and serve immediately.