Prep 15 mins
Cook 35 mins
This is a beautiful and tasty dish. I love Orzo because it goes with whatever you cook.Orzo is a pasta, shaped like rice, and cooks in no time! It's small enough to go in any recipe. If you haven't tried it before, give it a try, and it'll become one of your favorites! Note: Kasseiri cheese is a firm white cheese made from sheep's milk. You should be able to find it at your grocers, and if not, then try a Greek grocers. It's worth the effort. You may substitute Romano cheese, grated.
- 1 (14 ounce) can chicken broth
- 8 ounces orzo pasta (or risi pasta)
- 1⁄2 cup whipping cream (not whipped cream)
- 1⁄4 cup olive oil
- 1⁄2 lb feta cheese, crumbled
- 1 tablespoon chopped fresh dill
- 1⁄3 cup kefalotiri, grated
- Pour broth into large pot. Add enough water to broth to almost fill the pot. Add salt and bring to a 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. (You can prepare this dish one day ahead. Cover and refrigerate. Bring orzo to room temperature before continuing.
- Preheat oven to 350°F.
- Sprinkle orzo with cheese. Bake until heated through, about 40 minutes.