Best Lemon Dill Baked Orzo With Gruyère Recipes

Chicken, Lemon and Dill With Orzo image

Provided by lecole54

Categories Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

4 cups low sodium chicken broth
1 tablespoon unsalted butter (to grease the baking dish)
1 1/4 tablespoons unsalted butter
1/4 teaspoon ground pepper
1 lb chicken tenderloins, cut into 1-inch pieces
1 lb orzo pasta
2 cups feta, crumbed (4 ounces)
1/4 cup fresh dill, coarsely chopped
2 teaspoons lemon zest, finely grated
1 tablespoon fresh lemon juice
1 cup parmesan cheese, grated

Steps:

Preheat oven to 400 degrees.
In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil.
In a greased 3-quart baking dish (for example, 9" x 13"), combine chicken, orzo, feta, dill, lemon zest, and juice.
Pour broth mixture over orzo and stir once to incorporate.
Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.

Lemon Orzo image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Kosher salt and freshly ground black pepper
1 cup orzo
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons good olive oil
1 tablespoon minced fresh dill
1 cup small-diced feta, preferably Greek (4 ounces)

Steps:

In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

Lemon Dill Baked Orzo with Gruyère image

Yield Serves 6 to 8 as a side dish

Number Of Ingredients 10

1 tablespoon freshly grated lemon zest
1/2 cup finely chopped shallot
1/2 cup finely chopped celery
2 tablespoons unsalted butter
2 tablespoons olive oil
3 tablespoons all-purpose flour
2 cups chicken broth
1 pound orzo (rice-shaped pasta)
1/4 cup minced fresh dill
2 cups coarsely grated Gruyère cheese (about 6 ounces)

Steps:

Preheat oven to 400°F. Butter a 2-quart gratin dish or other shallow baking dish and sprinkle with 2 teaspoons zest.
In a heavy saucepan cook shallot and celery in butter and oil over moderate heat, stirring, until celery is softened. Add flour and cook mixture, stirring, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Add remaining 1 teaspoon zest and salt and pepper to taste and simmer sauce, whisking, until thickened, about 3 minutes.
In a kettle of salted boiling water cook orzo until just al dente, about 6 minutes, and drain well. In a large bowl stir together orzo, sauce, dill, and Gruyère and transfer to prepared dish.
Bake orzo in middle of oven 30 minutes, or until bubbling and slightly crusty.