Photo: Alexander Maasch
Baked Goat Cheese Orzo
11 ingredients
openrecipes
This creamy side dish, from Chef Bryan Voltaggio, makes an excellent accompaniment to his Beef Porterhouse a La Plancha (see related recipe at left). If you can’t find goat’s milk, substitute cow’s milk.
Estimated Nutrition (whole recipe, rough)
1086
Calories
37g
Protein
31g
Fat
162g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Milk | 1 cup (244ml) whole | 149 |
| Goat Cheese | 1 oz (28g) | 103 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Unsalted butter for greasing, plus 8 Tbs. (1 stick) butter
- 1 yellow onion, halved and thinly sliced
- 1/2 cup all-purpose flour
- 2 cups cow’s milk
- 2 cups goat’s milk (cow’s milk may be substituted)
- 1 cup crumbled fresh goat cheese
- 1/8 tsp. freshly grated nutmeg
- 1 Tbs. kosher salt
- 1 lb. orzo or ditalini pasta, cooked in salted water until al dente, drained
- 1/2 cup panko (Japanese bread crumbs)
- 2 tsp. finely chopped fresh flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes