Reviewed: Mar. 22, 2013

Amazing delicious flavorful. I cooked the orzo in chicken broth. I used 4 cloves of FRESH PRESSED garlic. I used a 1/2 T of red pepper flakes and about 1/2 C of olive oil and sizzled the garlic til fragrant and added 4 portions of vaccuum-sealed Pollock from the freezer aisle and cooked until done. Right before adding the spinach, I added 1T of fresh basil. Then I added the 2C of washed spinach and kale mixed (you MUST try this variant also!!). I let the spinach wilt and timed the orzo to be added at the moment the spinach wilts (less than 5 minutes will do the trick). Add the 1C of cooked orzo (makes a bunch) and you have a main course for 4. Topped it with fresh grated parmesan and MORE grated fresh pepper. So amazing, I don't think a single piece of orzo was left. I wish I had bread or salad but this was just FINE as a main course.

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Reviewer:

donnaquixote

Reviewed: Feb. 17, 2013

I felt like it was bland (though I did accidentally use too much orzo!) so I added a can of Rotel tomatoes. It was great!

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Reviewer:

casaudavis

Reviewed: Feb. 11, 2013

This is a great recipe as is and modifying it also. I think next time I will add the spinach before the orzo though. And the time after that, I will add some chicken stock, double the pepper flakes & garlic (we like spicy) and steam some broccoli and/or asparagus. Any veggie will do! Thank so much, it's great!

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Reviewer:

CharB2665

Cooking Level: Beginning

Reviewed: Jan. 18, 2013

This is a favorite for our entire family, including two toddlers. It also lends itself very easily to modifications depending on tastes. Our favorite way to do it is to cook the orzo in low sodium chicken broth, we use leftover chicken which we previously seasoned and smoked so we don't add any salt, and we substitute 2 cups of frozen mixed vegetables for the spinach. It is an EASY, FAST weeknight dinner that everyone loves and gets our kids to eat their veggies. Thanks for the post!

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Reviewer:

4Bs

Cooking Level: Expert

Reviewed: Jan. 16, 2013

I made this two nights ago for dinner. I want to say I made it exactly as written but I would be lying. I followed the reviewers suggestions and added a can of diced tomatoes (along with the fresh spinach - this mom does what ever it takes to get her kids to eat their veggies!) and cooked the orzo in 2 cans of low sodium chicken broth, which I didn't drain because the orzo sucked all the broth right up. I also only had whole wheat orzo so that is what I used. I finished up the recipe as directed. The results? A very flavorful and deliciously healthy recipe that my entire family loved. My husband surprised me the most, he loved it and requested we have it again soon and he is not into healthy foods at all. I will probably continue to make it with those modifications because my family enjoys it and that is all I can ask! A really great base recipe though! :)

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Reviewer:

animeflower

Cooking Level: Intermediate

Home Town: Plainville, Kansas, USA

Reviewed: Jan. 15, 2013

Tastes great with or without the chicken!

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Reviewer:

KaylinLM

Cooking Level: Intermediate

Home Town: Ridgefield, Connecticut, USA

Reviewed: Dec. 11, 2012

Delicious and nutritious, all while tasting like good old fashioned comfort food!

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Reviewer:

bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

Reviewed: Nov. 29, 2012

This recipe is pretty good. It's simple to make and tastes fine. My main objection is that it isn't particularly flavorful. It needs a little more than just garlic for flavoring to really make it good; the recipe is a little bland as-is. Next time, I'm going to try marinading the chicken in Italian dressing and tossing a bullion cube in with the orzo.

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