Orzo Baked with Greek Cheeses
Ingredients
16 ounces chicken broth
Salt, to taste
1 pound orzo pasta
1⁄2 cup half and half
1⁄4 cup olive oil
1⁄2 pound feta cheese, crumbled
1 tablespoon fresh dill, chopped, or 1 teaspoon dried dill
Pepper, to taste
1⁄3 cup kasseri or Romano cheese, grated (I always use Romano since I can never find kasseri.)
Instructions
1. Preheat oven to 350*F.
2. Pour broth and an equal amount of water into a large pot. Add salt and bring to boil. Stir in orzo and boil until just tender. Drain well and return to pot. Mix in half and half, oil, feta, and dill. Season with salt and pepper. Transfer mixture to 2-quart baking dish.
3. Top with kasseri cheese. Bake until heated through, about 40 minutes.
Note: This can be prepared through step 2 up to a day in advance and kept in refrigerator. Allow to come to room temperature before proceeding with step 3.
Comments
When I first made lamb many years ago, I made this dish to go along with it. It’s sort of like adult macaroni and cheese and I’ve loved it ever since. In fact, this was probably one of the first (recipes I ever made from epicurious.com. This time I used sheep feta from the West Chester Growers Market, but I’ve used regular feta every previous time and it’s delicious. The only thing I might ever change would be an increase in the feta content.
Shown here with Grilled Marinated Leg of Lamb.
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