Olive and Mozzarella Orzo

Ingredients

• 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
• 1/2 pound Kalamata or other brine-cured black olives
• pitted and sliced thin
• 3/4 pound mozzarella

Instructions

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.