Categories: Pasta, Cheese/eggs, Greek 
      Yield: 8 servings 
  
 14 1/2 oz Can chicken broth                 1/2 lb Feta cheese, crumbled 
           Salt                                1 tb Chopped fresh dill 
      1 lb Orzo or risi pasta                       Pepper 
    1/2 c  Whipping cream                    1/3 c  Grated Kasseri or Romano 
    1/4 c  Olive oil                                -cheese 
  
  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