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Mains, Sides

Baked Orzo With Mushrooms, Chives and Parmesan Cheese

When it comes to special-occasion dinners, it's reassuring to rely on a versatile trio of recipes that are proven winners. No need to reinvent a menu every time. These do-ahead dishes can be served warm or at room temperature. Serve ... Read more

Total time: 1 hour 10 minutes | Serves 6 to 8
  • 2 tablespoons olive oil
  • 1 cup minced sweet onion
  • 5 mushrooms, diced
  • 2 teaspoons minced garlic
  • 1/4 cup snipped chives
  • 9 ounces orzo, cooked al dente, according to package directions, drained
  • 1/2 cup grated Parmesan cheese
  • 1 1/3 cups low-salt chicken broth
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper
  • 3/4 cup fresh bread crumbs tossed with 1 tablespoon plus 1 teaspoon butter, for topping

Step 1Heat the oven to 375 degrees. Grease a 9-cup capacity, 8-inch-square, 4-inch deep, casserole or souffle dish; set aside.

Step 2Place 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.)

Step 3Bake, uncovered, until the crumbs are browned, about 45 minutes. Serve hot, warm or at room temperature.

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