Sun-Dried Tomato, Black Olive and Mozzarella Orzo Gratin

• 1/2 pound orzo
• 1 cup minced onion
• 1/2 cup diced fennel
• 2 tablespoons unsalted butter
• 1 16 -ounce can plum tomatoes, drained and chopped
• 1 cup light cream combined with 1 tablespoon flour
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried, crumbled
• 2/3 cup sliced sun-dried tomatoes
• 1/3 cup sliced pitted oil-cured olives
• 1/2 pound fresh Mozzarella, diced
• 2 tablespoons minced fresh basil
• 1/3 cup freshly grated Parmesan

1. Preheat oven to 400 degrees.
2. In a pot of boiling salted water cook the orzo until al dente and drain.
3. Transfer to a large bowl.
4. In a large skillet cook the onion and fennel in the butter over moderately low heat, covered, for 5 minutes.
5. Add the tomatoes, cream mixture, rosemary and salt and pepper and simmer the mixture for 5 minutes.
6. Add the vegetables to the bowl containing the orzo and stir in the sun-dried tomatoes, olives, all but 1/4 cup of the mozzarella cheese, basil and salt and pepper to taste.
7. Transfer the mixture to a buttered 1-quart baking dish and sprinkle with the remaining Mozzarella and Parmesan.
8. Bake for 30 minutes, or until golden brown.

orzo, onion, fennel, unsalted butter, tomatoes, light cream, fresh rosemary, tomatoes, olives, mozzarella, fresh basil

Taken from www.foodnetwork.com/recipes/sun-dried-tomato-black-olive-and-mozzarella-orzo-gratin-recipe.html (may not work)