Ingredients

Serves 6 to 8 as a side dish

　　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)

　　

Step 1

Preheat oven to 400°F. Butter a 2-quart gratin dish or other shallow baking dish and sprinkle with 2 teaspoons zest.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

Bake orzo in middle of oven 30 minutes, or until bubbling and slightly crusty.