prep 0:05 total 0:25
Preheat broiler. Lightly oil a flameproof 3 quart shallow baking dish (at least 2 inches deep.) Cook the orzo in a large pot with 6 quarts of boiling, salted water, until cooked al dente. Drain, reserving at least ¾ cup of the pasta water.
This dish was not served too often in our home, as my mother did not care much for the taste of goat cheese. However, my grandfather was quite fond of the dish, and my Aunt would make it for him regularly. My Aunt would try to make the dish whenever she knew that we were visiting, or if she had made it would save some for me for the next time I visited. It was even grand reheated! <br />
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