Instructions: Preheat oven to 400F. Butter a 2-quart gratin dish or other shallow baking dish and sprinkle with 2 teaspoons zest.

In a heavy saucepan cook shallot and celery in butter and oil over moderate heat, stirring, until celery is softened. Add flour and cook mixture, stirring, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Add remaining 1 teaspoon zest and salt and pepper to taste and simmer sauce, whisking, until thickened, about 3 minutes.

In a kettle of salted boiling water cook orzo until just al dente, about 6 minutes, and drain well. In a large bowl stir together orzo, sauce, dill, and Gruyere and transfer to prepared dish.

Bake orzo in middle of oven 30 minutes, or until bubbling and slightly crusty.

Serves 6 to 8 as a side dish.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.