Olive and Mozzarella Orzo

• 1 pound orzo (rice-shaped pasta)
• 1 1/2 cups chopped onion
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cups chopped celery
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• a 35-ounce can plum tomatoes, drained well
• 1 teaspoon dried basil, crumbled
• 1/4 teaspoon cayenne, or to taste
• 1/2 pound Kalamata or other brine-cured black olives, pitted and sliced thin
• 3/4 pound mozzarella

1. In a kettle of boiling salted water boil the orzo until it is al dente, drain it well, and transfer it to a large bowl.
2. In a large heavy skillet cook the onion in the oil and the butter over moderately low heat, stirring, until it is softened, add the celery, and cook the mixture, stirring, for 5 minutes.
3. Stir in the flour, cook the mixture, stirring, for 3 minutes, and stir in the broth, the tomatoes, chopping them with a spoon, the basil, and the cayenne.
4. Simmer the mixture, stirring, for 5 minutes, stir it into the orzo with the olives, 1/2 pound of the mozzarella, cut into 1/4-inch dice, and salt to taste, and transfer the mixture to a shallow 2-quart baking dish.
5. Cut the remaining 1/4 pound mozzarella into thin strips and arrange it decoratively on top of the orzo.
6. The orzo may be prepared up to this point 1 day in advance and kept covered and chilled.
7. Bake the orzo in the middle of a preheated 400F.
8. oven for 30 minutes, or until it is heated through and slightly crisp on top.

orzo, onion, olive oil, unsalted butter, celery, flour, chicken broth, tomatoes, basil, cayenne, black olives, mozzarella

Taken from www.epicurious.com/recipes/food/views/olive-and-mozzarella-orzo-13569 (may not work)