Reviewed: May 23, 2012

Super delicious. I have never had orzo before but always wanted to try it. I followed the recipe to the T with a few changes. I added chopped sweet red pepper and I used lemon juice instead of zest. Also to be healthier I only put the cheese on each plate, thus using less. Per other reviews I cooked the veggies first, then the orzo and combined to heat through before serving. I only gave this 4 stars because I think it would have been quite bland had I only used zest. I will definately be making this again. Thank you for sharing.

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Reviewer:

Kimmer

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Columbia, South Carolina, USA

Reviewed: May 9, 2012

I sauteed the carrot and zucchini. This was very good. EVEN good cold the next day for lunch!!!

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Reviewer:

jmg

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Sep. 28, 2011

This is a good recipe for orzo - we love orzo !! I did not have a zucchini - just used carrots. It's a nice recipe to experiment with and use different veggies and flavors. Thanks !

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Reviewer:

Joys from CA

Reviewed: Aug. 23, 2011

This was really good and different. I followed the recipe pretty close except that I used chicken broth. I didn't have a problem with the orzo getting completely cooked, but additional cheese would make it a little more interesting.

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Reviewer:

KROBINETT

Reviewed: Aug. 21, 2011

Another good orzo recipe! I like the subtle citrus flavor. It isn't overpowering, so it makes a nice accompaniment to lots of dishes. It's a good side dish to keep in mind. Thanks for sharing!

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Reviewer:

HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Reviewed: Aug. 16, 2011

Made for Groening family at Michaels wedding

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Reviewer:

lesley

Reviewed: Aug. 14, 2011

This is a good recipe, but a little bland as written. I have made it many times, in many variations, my favorite being the following: substitute broccoli for zucchini, add a pinch of salt and onion powder with the vegetables, use chicken broth instead of vegetable broth, and add the juice of the lemon in addition to the zest. Delicious!

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Reviewer:

HappyCookingMom

Cooking Level: Intermediate

Living In: Concord, Ohio, USA

Reviewed: Aug. 12, 2011

Fantastic summer side dish!!! I added some sauteed red onion and needed some additional liquid, I used both vegtable and chicken stock! Topped it with fresh grated parmesan cheese!

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Reviewer:

Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

Reviewed: Jul. 24, 2011

Amazing! I used chicken broth in place of the vegetable broth, and added 1/4 cup of white wine when almost all of the liquid had been absorbed. Thanks for the recipe, it's wonderful:)

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Reviewer:

Jog Dish

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Jul. 10, 2011

To be honest, I wasn't sure all of the different flavors were going to work so well together. The lemon is subtle, but makes the dish light and refreshing. I served this with lemon herbed chicken, also from this site, and it was great. We had leftovers of the rice, and it was just as good the next night as a side dish to our pork.

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