Mozzarella-And-Olive Orzo

• 1 (12-ounce) block mozzarella cheese
• 16 ounces uncooked orzo
• 2 tablespoons butter or margarine
• 2 tablespoons olive oil
• 1 1/2 cups chopped onion
• 2 cups chopped celery
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 (28-ounce) can plum tomatoes, drained
• 1 teaspoon dried basil, crushed
• 1/2 teaspoon dried crushed red pepper
• 2 (2 1/4-ounce) cans sliced ripe olives, drained
• 1/4 teaspoon salt

1. Cut 4 ounces mozzarella into thin strips; cut remaining cheese into cubes. Set aside.
2. Cook orzo in a large saucepan according to package directions; drain and transfer to a large bowl.
3. Melt butter with oil in saucepan over medium heat; add onion, and saute until tender. Add celery, and saute 5 minutes.
4. Stir in flour, and saute 3 minutes; stir in broth and next 3 ingredients. Cook, stirring constantly, 5 minutes. Stir tomato mixture, cheese cubes, olives, and salt into orzo; spoon into a lightly greased shallow 3-quart baking dish. Arrange cheese strips on top.
5. Bake at 350u0b0 for 45 minutes or until slightly crisp.

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

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