Baked Orzo With Mushrooms, Chives and Parmesan Cheese
When it comes to special-occasion dinners, it’s reassuring to rely on a versatile trio of recipes that are proven winners. No need to reinvent a menu every time.
These do-ahead dishes can be served warm or at room temperature. Serve them buffet-style, if you’d like. The tenderloin recipe is an old standby; I’ve yet to find a better version. The tenderloin is marinated in a fresh-herb mixture and grilled (or broiled) until medium rare. Paired with a red pepper and onion marmalade, which is a substantial vegetable garnish, it’s perfect for serving on a plate or a buttered warm roll (with Dijon mustard). The baked orzo makes an ideal companion.
The rest of the menu is yours. I always add a salad--a bowl of romaine lettuce and tender greens or haricots verts, arugula and pine nuts, both with simple vinaigrette. Typically, a selection of cheeses with baguette slices follows. For dessert, choose a festive cake from your favorite bakery and pass a bowl of strawberries.
Heat the oven to 375 degrees. Grease a 9-cup capacity, 8-inch-square, 4-inch deep, casserole or souffle dish; set aside.
Place the oil in a large nonstick skillet over medium-high heat. When hot, add the onion and 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 the baking dish. Sprinkle the crumbs over the top. (This can be prepared to this point several hours ahead and kept at room temperature.)
Bake, uncovered, until the crumbs are browned, about 45 minutes. Serve hot, warm or at room temperature.
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