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
  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