| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
Greek |
Pasta, Cheese/eggs, Greek |
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 |
tb |
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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