Reviewed: Jun. 11, 2012

I thought this was really good. I'd never used Orzo pasta before, so this was a pretty good introduction. I only used 3 onions and used cream cheese instead of mascarpone, but it had really good flavor. I seems like most people use this as a side dish, but we ate it as the main entree, with a small side salad and some garlic toast and it was very filling. Definitely worth a try if you are a fan of bleu cheese and caramelized onions.

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Reviewer:

HAILA HILL

Cooking Level: Intermediate

Home Town: Texarkana, Arkansas, USA

Reviewed: May 21, 2012

I think I would use less blue cheese, maybe the same amount as the mascarpone; although I did sub it for cream cheese. Added walnuts for crunch that it needed. It was a little intense for a side-dish, and expensive too.

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Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Apr. 9, 2012

This is good with any type of pasta...had it over whole wheat rotini.

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Reviewer:

kristincsw

Cooking Level: Expert

Living In: Syracuse, New York, USA

Reviewed: Nov. 10, 2011

Yum! I was looking for a recipe to make with items that I had on hand and I came across this one. I did not have orzo or blue cheese so I substituted rice and gorgonzola. I also added some artichoke hearts. Next time I think I will throw in some slivered almonds as well. Very tasty.

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Reviewer:

Katie Rose

Reviewed: Nov. 3, 2011

This is such a yummy side dish! I added toasted walnuts and it was perfect!!!

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Reviewer:

hoshaugh73

Reviewed: Sep. 18, 2011

Great!

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Reviewer:

clfredrikson@aol.com

Reviewed: Jun. 29, 2011

This was pretty good, though I did make a couple easy changes that made it better enough for my husband to go from, "It's good," to "This is the BOMB!" Made 1/2 recipe to go with grilled flat iron steak. Didn't have fresh spinach, so I used fresh asparagus and fresh parsley. The asparagus, added to cook w/onions when nearly done caramelizing, stayed crisp so it gave the dish the added crunch some have complained it needed. I also added chopped fresh parsley and @ a cup of pasta water with the al dente orzo to the onions/asparagus to cook a few mins together over low heat before adding the cheeses. Ended up adding more blue cheese (to taste), pepper, and salt before serving. Next time will likely cook the orzo in broth for more flavor. Don't think I'll mess with the marscopone (sp?) next time either -- cream cheese will be better (more tart) I think. I'll also use even more onions and NOT VIDALIA -- too sweet. Thanks for the recipe -- love it when Hubby can't leave the leftovers alone when I'm trying to clear the table!

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Reviewer:

MttaLeslie

Cooking Level: Intermediate

Living In: Marietta, Ohio, USA

Reviewed: Feb. 15, 2011

Absolutely delish. Subbed feta because that's what I had, and also added some parmesan cheese. Fabulous.

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Reviewer:

Beth

Reviewed: Sep. 18, 2010

There seemed to be something missing, needed a little more crunch. Make sure you really cook the onions, and add some sort of crunch to the texture. I think it'd be great with gorgonzola or goat cheese.

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Reviewer:

scullybug

Reviewed: Aug. 14, 2010

Great recipe -- the only thing I did differently, was to roast some whole garlic cloves in a little bit of olive oil in the oven, then add them at the end. Will definitely make this one again!

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