Baked Orzo With Mushrooms, Chives And Parmesan Cheese

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Minced sweet onion
5		Mushrooms - diced
2 teaspoons	10ml	Minced garlic
1/4 cup	59ml	Snipped chives
9 oz	255g	Orzo - cooked al dente, and drained
1/2 cup	73g / 2.6oz	Grated Parmesan cheese
1 1/3 cups	315ml	Low-salt chicken broth
1/4 teaspoon	1.3ml	Coarse salt
		Freshly-ground black pepper - to taste
3/4 cup	109g / 3.8oz	Fresh bread crumbs - tossed with
1 tablespoon	15ml	Butter - plus
1 teaspoon	5ml	Butter - for topping

Recipe Instructions

Heat the oven to 375 degrees. Grease a 9-cup capacity, 8-inch-square, 4-inch deep, casserole or souffle dish; set aside.

Place the oil in a large nonstick skillet over medium-high heat. When hot, add the onion and mushrooms. Cook, stirring often, until heated through, about 4 minutes. Stir in the garlic. Cook 1 minute.

Add the chives, orzo, cheese, broth, salt and pepper to taste. Mix well. Transfer to the baking dish. Sprinkle the crumbs over the top. (This can be prepared to this point several hours ahead and kept at room temperature.)

Bake, uncovered, until the crumbs are browned, about 45 minutes. Serve hot, warm or at room temperature.

Source:
"The Los Angeles Times, 03-27-2002"

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