Reviewed: Jul. 4, 2008

This was a quick, easy side dish. The flavor was less than overpowering. We did add some parmesan cheese as others have suggested.

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CLM8203

	Cooking Level: Beginning Home Town: Bowling Green, Ohio, USA Living In: Cincinnati, Ohio, USA
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Reviewed: Jul. 2, 2008

This was only ok, and I even used 1/2 chicken broth, 1/2 cream to make it creamier. It is a good base recipe, but needs a lot of work to make it really good

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Not a risotto but a good pasta side. The liquid/orzo/time ratios are the key elements. Everything else is open for play. I used half chicken broth, half white wine. Added fresh tomatoes (while cooking) and fresh basil and butter (at the end). Served Parm cheese on the side. Nice to be able to put it on and leave it while you're doing a quick steak/chicken breast/fish fillet. My tip: I grate the garlic on a micro plane (instead of mincing) and throw it in with the onion (no chunks of burnt/bitter garlic).

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MELOTEY


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Reviewed: Jun. 24, 2008

I thought this was very good! I didn't mind that it wasn't creamy. I thought it was incredibly delicious. So delicious, I couldn't help eating leftovers cold! I also made this with vegetable broth for a pescatarian friend and it turned out pretty well!

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Ashley R-M


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Reviewed: Jun. 13, 2008

I just made this recipe for dinner with some simple chicken and salad and it is awesome! Very simple and there are a thousand ways you could change up the flavor with different herbs, stocks, wines, ect. This will definetely become a staple in my household. The only thing I did differently is that I halfed the recipe & I stirred in 2 Tbs of unsalted butter in the end to help with the creaminess. It turned out great!

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MAGGIE1179

	Cooking Level: Expert
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Reviewed: Jun. 9, 2008

I made this for dinner tonight and it was a hit. I did use 3 cloves of garlic and sautted on evoo/butter. I also added 1/2 dry white wine. Sweet peas and fresh grated parmesan cheese were the final touch. Thanks!

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wilmany64

	Cooking Level: Expert Living In: Glen Allen, Virginia, USA
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Reviewed: May 18, 2008

This was very good and I was able to make it using ingredients already on hand. I did modify the recipe by using half chicken broth and half evaporated milk. I added a little more milk to the orzo as it was drying out. I also added parmesan cheese to the top. Definitely a keeper!

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Chris

	Cooking Level: Expert
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Reviewed: May 17, 2008

This recipe was excellent. My husband and kids (and I) ate it all up. I added a bunch of italian seasoning, black pepper and lots of parmesan cheese and it was creamy and delicious.

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FASOLANE


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Reviewed: Mar. 3, 2008

I actually cooked the orzo in 2% milk (with a little white wine and water thrown in for good measure). Added onion, a can of stewed tomatoes and some frozen peas. Top with parmesan. This stuff is so good. I served with a basic shrimp scampi and some green beans. 'Twas very well received :)

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Jennifer

	Cooking Level: Intermediate Home Town: Olympia, Washington, USA Living In: Seattle, Washington, USA
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Reviewed: Feb. 20, 2008

I made this cause I had orzo but not a lot of other stuff so I needed a simple recipe. This was awesome! I gave it a four because I doctored it up to a five. Started with 1 tbs good olive oil and 1 tbs butter. Added italian seasoning and a touch of cream. It was awesome my boyfriend loved it, and that's all that's important to me! Thanks for the recipe.

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MamaGirl

	Cooking Level: Intermediate Home Town: Glendale, Arizona, USA Living In: Avondale, Arizona, USA
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Reviewed: Jan. 7, 2008

Very good, I added some fresh parsley, mushrooms & grated cheese! Yummy!

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ma41

	Cooking Level: Intermediate Home Town: Brooklyn, New York, USA
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Reviewed: Sep. 30, 2007

YUM!! I omitted the onion, and added a dollop of sour cream, a splash of milk, a Tbs of butter, chicken, and veggies and this was an awesome dish. Will make again. Thanks!

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winsum25


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Reviewed: Jun. 14, 2007

I took the advice of some other reviewers and added butter and basil to the recipe, but I did NOT add any cheese. The orzo had a delicious flavor that complimented the salmon I served it with, without being overpowering or sticky. Great recipe.

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San Diego Cook


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Reviewed: Jun. 2, 2007

Mixed reviews for recipes always intrigue me, and since I have been looking for more orzo recipes thought I would give this one a try. I made as directed except added freshly grated parmesan just before serving and it was very good. There are several brands of orzo, and I found the one with the smallest size. In other recipes, I have found this tastes more 'rice-like' and it was the same with this recipe.

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Barb A.

	Cooking Level: Expert Home Town: Halifax, Nova Scotia, Canada Living In: Bridgewater, Nova Scotia, Canada
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Reviewed: May 3, 2007

I made a few changes and ended up with a wonderful, vegetarian main dish. I added a 1/2 cup heavy cream and a pinch of safron during the simmering step and at the end, I added 1/4 cup fresh lemon juice, everyone was in love with it.

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CLP

	Cooking Level: Expert Living In: Cary, Illinois, USA
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Reviewed: Feb. 9, 2007

Easy and my 8 year old daughter loved it! I made it as written and my daughter and I really enjoyed it, then I reheated the leftovers with cream and about 1/2 cup parmesan cheese along with some herb sauce mix from the gravy section of our local grocer. Hubby loved the leftovers! Is it risotto? No, but it was good and easy as stated. It is a little "creamier" if you Overcook the orzo (usually served a bit al dente) a bit. Well, we liked it anyhow!

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AURORAM


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Reviewed: Jan. 22, 2007

Thanks but no thanks.

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Delicious and Easy Mock Risotto

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