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
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|Serving Size: 1 Serving (140g)|
|Recipe Makes: 8|
|Calories from Fat: 93 (35%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 70.9mg||22 %|
|Sodium 408.8mg||14 %|
|Potassium 162.3mg||4 %|
|Total Carbohydrate 32.1g||9 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 31.9g|
|Protein 10.9g||16 %|
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Calories per serving: 267
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