Baked Orzo

[cindy]

I'm making this tonight with roast chicken. My kids love it.

Baked Orzo

12 servings

14 1/2 oz. can chicken broth

pinch salt

1 pound orzo

1/2 cup evaporated skim milk

1/8 cup olive oil

1/2 lb. feta cheese, crumbled

1 tablespoon fresh dill

or 1 teaspoon dried dill

1/3 cup grated romano cheese

Pour broth into a large pot. Add enough water to the broth to almost fill the pot. Add the salt and bring to a boil. Stir in the orzo and boil just until tender, but still firm to the bite, stirring occasionally. Drain well and return to the pot. Mix in the milk , oil, feta, and dill. Season with salt and pepper. Pour into a 2 quart baking dish. Sprinkle with the romano cheese. Serve.

Can be prepared 1 day in advance and refrigerated. Bring to room temperature before baking. Bake at 350 degrees until heated through.

 

[cheezz]

This sounds wonderful... DH doesn't like feta... wonder if something else would work?

 

[cheezz]

Cindy - is it baked before or after the romano is sprinkled on?

 

[nan]

Thanks, sort of a low fat take on mac and cheese?

 

[cindy]

If I'm serving it right away, I sprinkle the romano and serve

without baking it at all. If I refrigerate it, I bake it after the romano.