| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | Greek | Cheese/eggs, Greek, Pasta | 8 | Servings |
INGREDIENTS
| 14 1/2 | oz | Can chicken broth |
| Salt | ||
| 1 | lb | Orzo or risi pasta |
| 1/2 | c | Whipping cream |
| 1/4 | c | Olive oil |
| 1/2 | lb | Feta cheese, crumbled |
| 1 | T | Chopped fresh dill |
| Pepper | ||
| 1/3 | c | Grated Kasseri or Romano |
| cheese |
INSTRUCTIONS
Makes 8 servings. Pour broth into large pot. Add enough water to broth to almost fill pot. Add salt and bring to boil. Stir in orzo and boil until just tender but still firm to bite, stirring occasionally. Drain well. Return to pot. Mix in cream, oil, feta and dill. Season with salt and pepper. Transfer to 1 1/2 quart baking dish. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Preheat oven to 350 degrees. Sprinkle orzo with cheese. Bake until heated through, about 40 minutes. Source: Bon Appetit magazine, March 1991 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 287
Calories From Fat: 218
Total Fat: 24.7g
Cholesterol: 64.3mg
Sodium: 841.7mg
Potassium: 113.7mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: 1.5g
Protein: 13.6g