Mozzarella-And-Olive Orzo

• 1 (12 ounce) package mozzarella cheese
• 16 ounces dried orzo pasta, uncooked
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 12 cups chopped onions
• 2 cups chopped celery
• 2 tablespoons all-purpose flour
• 1 cup chicken broth or 1 cup vegetable broth
• 1 (28 ounce) can plum tomatoes, drained
• 1 tablespoon fresh basil
• 12 teaspoon dry crushed red pepper
• 2 (2 1/2 ounce) cans sliced ripe olives, drained
• 14 teaspoon salt

1. Cut 4 ounces mozzarella into thin strips;cut remaining cheese into cubes.
2. Set aside.
3. Cook orzo in a large saucepan according to package directions;drain and transfer to a large bowl.
4. Heat butter and oil in saucepan over medium heat until butter melts;add onion, and saute until tender.
5. Add celery;saute 5 minutes.
6. Stir in flour and saute 3 minutes.
7. Stir in broth and next 3 ingredients.
8. Cook 5 minutes, stirring constantly.
9. Stir broth mixture, cheese cubes, olives and salt into orzo; spoon into a lightly greased shallow 3 qaurt baking dish.
10. Arrange cheese strips on top.
11. Bake uncovered at 350 for 45 minutes or until slightly crisp on top.
12. For Vegetarian use Vegetable Broth.

mozzarella cheese, orzo pasta, butter, olive oil, onions, celery, flour, chicken broth, tomatoes, fresh basil, red pepper, olives, salt

Taken from www.food.com/recipe/mozzarella-and-olive-orzo-175207 (may not work)