Orzo is one of my favourite pasta styles and this is an excellent way of using-up leftover Easter, Christmas or New Year ham.
Prep time 15 minutes/Cook time 45 minutes/Serves 6
Ingredients:
1l (4 cups) chicken stock
220g (2 cups) uncooked orzo pasta
3 tbsp butter
4 tbsp plain (all-purpose) flour
500ml (2 cups) milk
1/2 tsp sea salt
1/2 tsp freshly-ground black pepper
1 red chilli, minced (optional)
170g (2 cups) grated (shredded) mature (sharp) cheddar cheese, divided
225g (1/2 lb) leftover cooked ham, cubed
350g (2 cups) fresh broccoli, chopped
140g (2 cups) fresh kale, chopped
1 onion, sliced into strips and fried until golden
Method:
Pre-heat your oven to 175°C (350°F).
Pour the stock into a large saucepan and bring to a boil then stir in the orzo. Cook, uncovered, for about 8-10 minutes, or until the orzo is al dente and all the stock has been absorbed.
Melt the butter in a large saucepan until medium heat. Scatter over and stir in the flour until blended. Cook, stirring constantly, for about 4-5 minutes, until the flour is lightly browned. Gradually whisk in the milk and add the salt and pepper. Whilst whisking constantly bring the mixture to a simmer then mix in ¾ of the cheese and the minced chilli (is using). Cook, stirring constantly, until the cheese has melted.
Stir in the orzo, ham, broccoli and kale. Turn the mixture into a greased 33 x 22cm (13 x 9 in) baking dish. Sprinkle over the onions and the remaining cheese then transfer to your pre-heated oven. Bake, uncovered for 20-25 minutes, until the casserole is piping hot and bubbling.
Remove from the oven, cool for 5 minutes then serve.
