Warm and comforting side dish, perfect accompaniment to beef tenderloin and a simple salad of mixed greens.
2 tablespoons Olive oil1 cup minced sweet Onion5 Mushrooms, diced2 teaspoons minced Garlic1/4 cup snipped Chives9 ounces Orzo, cooked al dente, according to package directions, drained2/3 cup grated Parmesan cheese1 1/3 cups low-salt chicken Broth1/4 teaspoon coarse SaltFreshly ground Pepper3/4 cup fresh Bread crumbs tossed with 1 tablespoon plus 1 teaspoon butter, for topping
Heat oven to 375 degrees. Grease a 9-cup capacity, 8 inch square, 4 inch deep, casserole or souffle dish; set aside. Place oil in a large non-stick skillet over medium high heat. When hot, add the onion and the mushrooms. Cook, stirring often, until heated through, about 4 minutes. Stir in the garlic. Cook 1 minute. Add the chives, orzo, cheese, broth, salt and pepper to taste. Mix well. Transfer to baking dish. (This can be prepared to this point several hours ahead and kept in the refridgerator.) Sprinkle the crumbs over top. Bake, uncovered, until the crumbs are browned, about 45 minutes. Serve hot, warm, or at room temperature.
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