Reviewed: Mar. 26, 2012

Great and refreshing

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Reviewed: Feb. 22, 2012

OMG! So delicious and easy. I dare anyone to come up with a variation that's better than the recipe as published. I'll be making this again and again. Thank you!

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JGERN

Reviewed: Nov. 29, 2011

My wife doesn't like tomatoes, so I substituted a combination of chopped Greek olives (green, kalamata). Also subbed 1/4 cup thinly sliced red onion for green onion. This has become a go-to dish and family favorite.

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BEEGER

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Edmond, Oklahoma, USA

Reviewed: Oct. 23, 2011

This is a really delicious recipe and my famly loved it. I put what was left over in the refrigerator and the next day after Church it tasted even better. My wife like it because it is a healthy recipe. The lemon really adds a wonderful citrus flavor. This one is a keeper.

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kenpo9

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Reviewed: Jan. 1, 2011

I have made this dish twice now and it came out great both times. The reason I deducted one star was because the salad gets very dry and I had to add oil several times just to make sure the ingredients don't all stick together. I guess if you ate it all at one meal and had no leftovers, then the tackiness would not be an issue.

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cranberriesfan

Reviewed: Nov. 10, 2010

Perfect with a good glass of red wine!!

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shana

Cooking Level: Expert

Reviewed: Jul. 18, 2010

My family loved this recipe! I used chicken breast instead of lamb and omitted the coriander because I don't care for it. We enjoyed it warm, and I did wilt the spinach a bit before mixing. I gave it four stars because the taste of the parsley didn't add anything and actually detracted from the wonderful flavors a bit. The feta cheese in this recipe was a fantastic choice! I will definitely make this again but will double the recipe for the 6 of us and enjoy the leftovers the next day. In fact, I think I will make it for company next week. They'll love it!

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gracie83

Reviewed: Jun. 29, 2010

Very good-light, bright & summery. Used ground elk-nice change.

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GatewayCook

Cooking Level: Beginning

Reviewed: Jun. 16, 2010

Delicious fresh taste! Loved the combination of flavors. This is our new favorite summer dish!

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Lilly White

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Jan. 23, 2010

Very hearty with that great twist of coriander! I used frozen spinach that I thawed under water. I also made this a vegetarian dish by leaving out the meat and also the feta. After cooking and cooling the orzo, I added the tomato (just 1 1/2), lemon juice, parsley, mint and green onion. I sauteed the garlic and added the spinach and then flavored with the coriander, salt and pepper while in the skillet. Served it warm. Interesting!

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