Mozzarella-And-Olive Orzo

Southern Living
8 to 10 servings


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1 (12-ounce) block mozzarella cheese
16 ounces uncooked orzo
2 tablespoons butter or margarine
2 tablespoons olive oil
1 1/2 cups chopped onion
2 cups chopped celery
2 tablespoons all-purpose flour
1 cup chicken broth
1 (28-ounce) can plum tomatoes, drained
1 teaspoon dried basil, crushed
1/2 teaspoon dried crushed red pepper
2 (2 1/4-ounce) cans sliced ripe olives, drained
1/4 teaspoon salt


Cut 4 ounces mozzarella into thin strips; cut remaining cheese into cubes. Set aside.

Cook orzo in a large saucepan according to package directions; drain and transfer to a large bowl.

Melt butter with oil in saucepan over medium heat; add onion, and sauté until tender. Add celery, and sauté 5 minutes.

Stir in flour, and sauté 3 minutes; stir in broth and next 3 ingredients. Cook, stirring constantly, 5 minutes. Stir tomato mixture, cheese cubes, olives, and salt into orzo; spoon into a lightly greased shallow 3-quart baking dish. Arrange cheese strips on top.

Bake at 350° for 45 minutes or until slightly crisp.

Created date

October 2003