1 lb. orzo pasta
1 1/2 c. chopped onion
2 T. olive oil
2 T. butter
2 c. chopped celery
2 T. flour
1 c. water
1 t. chicken bouillon
1 28-oz. can tomatoes, drained and chopped
1 t. basil
1 t. oregano
1/4 t. cayenne
1/2 lb. pitted Kalamata olives, chopped
3/4 lb. mozzarella cheese, cut into 1/4″ pieces
Cook orzo till almost done, drain and place in large bowl. Cook onion in oil and butter over medium-low heat, stirring until soft. Add celery and cook; stir for 5 min. Stir in flour and cook 3 min. Stir in water, boullion, tomatoes, basil, oregano and cayenne. Simmer 5 min. Stir into orzo with olives, 1/2 lb. mozzarella and salt to taste. Transfer to 2-qt. casserole. Cut remaining cheese into strips and arrange decoratively on top. Bake at 400° for 30 min, or until heated through.
Vicky Hueter, Lovells
