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Creamy Baked Orzo and Goat Cheese Recipe

   
 

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     Creamy Baked Orzo and Goat Cheese

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6
Preptime   30 minutes

Ingredients
1 1/2 cups of orzo
1 Tablespoon extra-virgin olive oil
1 small onion, finely chopped
6 ozs. of fresh goat cheese at room temperature
3 ozs. of cream cheese at room temperature
1/2 cup of milk
1 tablespoon flat leaf parsley, chopped
Kosher Salt and freshly ground Pepper
2 tablespoons grated pecorino cheese
 
added optional ingredients, sauteed mushrooms, greek olives, capers, bacon,spinach

Instructions
Preheat oven to 375 degrees. In a large pot of boiling water, cook the orzo until al dente. Drain. I tend to cook pasta in stock rather than just plain water to give it more flavor.
Meanwhile, in a large skillet, heat the olive oil. Add the onions and cook over moderately high heat until softened, about 5 minutes. Add the thyme and cook until fragrant, about a minute. Add the goat cheese, cream cheese and milk and cook over moderately low heat, stirring, until the cheeses are melted, about 2 minutes. Remove from heat.
Add the cooked orzo and the parsley to the skillet and season with salt and pepper. Scrape the pasta into an 8-inch baking dish and sprinkle the pecorino on top. Bake for 25 minutes until lightly browned.


Originally Submitted
11/26/2018





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