Creamy Baked Orzo with Rosemary Ham, Peas and Leeks

This sounds like a YUMOLA comfort casserole for this rainy day:
(serves 4 as a main dish, or 6 as a side)

1&1/4 cups orzo
2 t. EVOO, plus more for the pan
1 lb. leeks, white and light green parts, only, sliced into 1/4" rounds
2 large garlic cloves, minced
1/4 lb. Rosemary Ham* from Trader Joe's, chopped (or get a ham steak, cut in cubes, and add fresh
     rosemary), about a scant cup
3/4 cup frozen petite* peas (or fresh)
3 oz. (1/2 cup) goat cheese
3 large eggs
1/2 cup plain low-fat yogurt (or sour cream*)
1/2 cup 2%* milk
1 T. fresh chopped dill
2 T. fresh chopped garlic* chives
2 T. fresh lemon* thyme
3/4 t. coarse sea* salt, plus more to season
A few grinds of black pepper

Preheat oven to 350. Oil a 2 quart baking dish. Fill a med. pot with salted water and bring to a boil. Cool the orzo until al dente, about 5-7 mins. Drain and set aside. In a large skillet over med. heat, warm olive oil until shimmering. Add sliced leeks and cook until translucent, about 7-9 mins. Stir in the garlic and cook for an additional 2 mins. Fold in the diced ham, peas and orzo, stir well, and cook until all the ingredients are warmed through. Fold in the goat cheese and set aside off the heat to cool slightly, about 5 mins. Meanwhile, in a large mixing bowl, whisk together the eggs, yogurt, milk, fresh herbs, S&P. Fold the orzo mixture into the milk mixture and stir to combine. Scrape the creamy orzo into the prepared baking dish and bake for about 45 mins., or until the top is slightly browned along the edges, and the center is set completely. Let cool for 10 mins. before serving. Serve hot with additional S&P if desired. Store leftovers in the fridge for up to 3 days.
Editor's note: how much FUN will I have harvesting all these herbs on my farm for this dish!!!

LAUGH A LOT today.

Love,

MM