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orzo mozzarella and kalamata olive bake

Desciption

i added in about 3 tablespoons fresh chopped parsley into this dish, but that is optional. you can prepare the complete recipe, cover and refrigerate up to 1 day, to be baked later.

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Nutritions

  • Carbohydrates: 559.2
  • Fats: 32.0
  • Dietary Fiber: 27.0
  • Minerals: 30.0
  • Proteins: 44.0
  • Vitamins: 43.0
  • Water: 23.0

Steps

  1. Set oven to 375 degrees
  2. Butter a 2-quart casserole dish
  3. Cook the orzo in a large pot of salted boiling water
  4. Drain well then transfer to a large bowl
  5. Toss with a couple tablespoons of olive oil
  6. In a skillet heat the oil and butter
  7. Then add in the onions
  8. Garlic
  9. Basil and cayenne
  10. Stir over medium-low heat for about 5 minutes
  11. Add in the chopped celery and cook for another 3 minutes
  12. Stirring often
  13. Stir in the 2 tablespoons flour
  14. Cook stirring with a wooden spoon for 3 minutes
  15. Stir in the broth and tomatoes with juice breaking up the tomatoes with the back of a spoon
  16. Simmer the mixture for about 20 minutes
  17. Stir / add in the cooked orzo with the olives and about 3 / 4 cup mozzeralla cheese
  18. Season with salt and pepper to taste
  19. Transfer the mixture to prepared baking dish
  20. Bake for about 15-20 minutes
  21. Remove from oven and sprinkle with mozzeralla cheese return to oven and bake for another 10-15 minutes

Step 15

Total Time in Minute 60

Ingredients Count 14

cooking orzo  mozzarella and kalamata olive bake

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Ingredients

Orzo pasta

Onion

Garlic

Olive oil

Butter

Dried basil

Cayenne pepper

Celery ribs

Flour

Chicken broth

Plum tomatoes

Kalamata olive

Salt and pepper

Mozzarella cheese

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