Baked Orzo - adapted from a class taught by Chef Sephi Coyle, Sur La table
4 cans (14 1/2 oz.) chicken broth
salt
1 pound orzo
1/2 cup whipping cream
1/4 cup olive oil
1/2 pound feta cheese, crumbled
1/2 teaspoon saffron
1/3 cup grated Romano cheese
Pour broth into a large 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 a 1 1/2 quart baking dish. (Can be prepared one day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Preheat oven to 350 degrees. Sprinkle orzo with Romano cheese. Bake until heated through, about 40 minutes. (The original recipe calls for adding chopped green onion and chopped fresh tomatoes to the top of the orzo before serving - I would have done that but then my family wouldn't have eaten it!) This is definitely a "comfort food" and a nice replacement for the standard macaroni and cheese.
