Ingredients
-
1
-
1
-
1
-
-
2
-
1
-
-
1 - 2
-
2
-
1/2
-
1/3
-
1/4
-
1/4
-
1/2
-
1/2
Directions
Sun-Dried Tomato and Herbed/Cheesed Baked Orzo,This is a wonderful infusion of sweet sun-dried tomatoes, garlic, shallots and fresh herbs and cheese with wonderful orzo, baked to perfection with a simple parmesan/bread crumb topping. I saw a version of this on The Food Netwook, and adapted it to suit what I had in my pantry and it turned out very flavorful.
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Steps
|
1
Done
|
Heat Olive Oil and Butter Over Medium/High Heat in Saucepan Til Hot. Add Shallots and Cook Til Translucent, but not Brown. Add Chopped Sun-Dried Tomatoes. Cook 1 Minute More, Stirring and Moving Mixture Around Constantly. Add Garlic, Cooking One Minute More. Be Careful at This Point not to Burn Garlic or All Will Be Ruined. |
|
2
Done
|
Add 1 Cup Orzo to Saucepan, Constantly Stirring and Toasting the Pasta For 1 to 2 Minutes. Add Chicken Broth, and Crank Heat Up to High to Bring to a Boil. Add Salt and Pepper For Seasoning, Being Careful not to Over-Salt, as Parmesano Reggiano Has a High Salt Content. When Boil Is Reached, Cover and Reduce to Simmer and Cover Til Most of Liquid Is Absorbed. You Want Some Liquid to Remain. |
|
3
Done
|
Transfer to a Bowl. Add Fontina Cheese and 1/4 Cup Parmesan, Basil and Parsley. Add Cream. Stir Well. Transfer to 2-Quart Buttered/Greased Ramekin or Equivalent and Cover the Top With the Mixture of Italian Seasoned Bread Crumbs and Remaining 1/4 Cup Reggiano Cheese. |
|
4
Done
|
Dot Top With Bits of Butter and Bake in 375 Oven For Approximately 30 Minutes. |
|
5
Done
|
Serve Immediately, Grating More Reggiano Over Dish If Desired. |
