Reviewed: Nov. 25, 2009

Very good! The fresh parsley really adds a vital element to this dish, so don't skip it. Thanks! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Nov. 3, 2009

This is the best pasta dish I've ever made! It was quick, easy and wonderfully flavorful. Following other reviewers' suggestions, I reduced the butter to 2 T. I used reconstituted dried shiitake mushrooms, and used their broth for all of the liquid. I probably used about 2 c. liquid total. This was great with grilled chicken.

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Annie

Cooking Level: Beginning

Home Town: Lawrence, Kansas, USA

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Reviewed: Oct. 28, 2009

I love this recipe! I use green onions, fresh garlic, and chicken broth instead of water. I also prefer grated Parmesan cheese.

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Dr. Cyndi

Cooking Level: Expert

Home Town: Wilmington, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Oct. 15, 2009

This was really good. I didn't have pearl onions, so I used a medium onion, roughly chopped. I also didn't have any wine, I replaced the wine and the water with chicken stock. I used 2 portobella mushrooms,roughly chopped (it was way over a 1/2 cup, but they cook down a lot). This is a very rich recipe, so I would suggest cutting the butter to about half. If it is still too rich, I would suggest cutting the cheese at the end to about a 1/4 cup.

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Amy1724

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2009

I would have given this 5 stars, except that I altered it. I cut the butter out, used olive oil instead, used real garlic, and tripled the mushrooms. Loved the texture of this, it reminded me of a risotto, but with a lot less work.

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SBorodko

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: Oct. 8, 2009

Very tasty! I used only 1 TBS of butter (was plenty) 1/2 cup chopped sweet onion & 2 small diced garlic cloves. I'm a mushroom fan, so I used about 1/2 lb of sliced mushrooms. They shrink when you cook them so they didn't overtake the dish. I forgot the cheese, but it was still a very yummy dish and lovely compliment to the rest of the meal.

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Babygirl77

Cooking Level: Expert

Living In: Vancouver, Washington, USA

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Reviewed: Oct. 7, 2009

The butter is a little much, so I will be reducing it next time. Otherwise it was excellent!

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Pam

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Reviewed: Oct. 3, 2009

I think this was good. The butter was overwhelming so next time I think I will reduce it. I added minimal salt/pepper and I will increase it to 1/2 tsp or a pinch more. Otherwise, a nice side dish.

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cambur

Living In: Portland, Oregon, USA

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Reviewed: Oct. 2, 2009

Oh my goodness, yummy! I did use chicken broth instead of water, chopped onions instead of pearl (bcs I'm lazy) and canned mushrooms (bcs my fresh ones had gone bad - would be even better with fresh). Next time will replace wine with chicken broth bcs hubby doesn't like. Thanks!!

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ShellyD

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Reviewed: Sep. 25, 2009

This recipe was just okay for me. I followed the directions exactly (only using half of the amount of butter called for), but it didn't "wow" me like it did others.

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mrs.embee

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Sep. 24, 2009

Really yummy but as everyone else said... way too much butter. The orzo almost slipped off my spoon. I know we would enjoy it better if we had used perhaps half the butter called for. Great taste though!!

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JOAN2005

Cooking Level: Expert

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Reviewed: Sep. 18, 2009

Um....could we say super yum! I used chicken stock in lieu of water....dried parsley instead of fresh (didn't have any)...and 1/2 chopped onion replaced pearl onions (again, didn't have any)...Very pleasantly pleased....Wish there was a way to cut down on the butter...Any recommendations welcome...

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hmstarr

Cooking Level: Intermediate

Home Town: Cherry Point, North Carolina, USA

Living In: Centreville, Virginia, USA

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Reviewed: Sep. 16, 2009

Great recipe! I loved the earthy, rich flavor. And it was a one dish recipe! I halved the butter. It stuck a tiny little bit at the end, but the flavor and texture was there. Also, I didn't have pearl onions, so I thinly sliced a white onion and it was fine.

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thebusylittlebaker

Home Town: Wheeling, West Virginia, USA

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Reviewed: Sep. 9, 2009

Like so many others suggested I cut way back on the butter and used chicken broth instead of wine, but great recipe otherwise. Even the picky eater in my house loved it and went back for seconds. Will use again soon.

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D J S MOM

Cooking Level: Intermediate

Home Town: Chautauqua, New York, USA

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Reviewed: Sep. 7, 2009

Awesome! My whole family and I loved this! Such a change of pace from my usual plain white rice or rice-a-roniside dish. Only thing I substituted was the onions. Used chopped yellow onion instead of pearl,(I didn't have any on hand)This one's a keeper, thanks!

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nurse kim

Cooking Level: Expert

Living In: Murrieta, California, USA

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Reviewed: Aug. 30, 2009

I loved this. It is simple and a nice break from my normal side of "brown rice with butter and salt." Would be nice to serve to company, but simple enough as a weeknight family side dish.

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Tiina

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Reviewed: Aug. 17, 2009

This orzo was pretty good... By no means great. I enjoyed it but it was just a little boring for me. I did try to use it as a main course, though, for a smaller/lighter meal. I think it would work well as a side to a meat entree.

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ACOMB08

Cooking Level: Intermediate

Home Town: Mahtomedi, Minnesota, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 16, 2009

Excellent! Entire family loved it. I doubled the amount of mushrooms; used chicken broth for all the liquid & fresh crushed garlic instead of powder. Will be making this all the time. Thank you for sharing.

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DLVMommy

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Highland, California, USA

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Reviewed: Aug. 10, 2009

Pretty tasty beginning for pasta. I used chopped Vidalia onion and sauteed with the mushrooms. I cut back the oil by about 1/3 and it still was good. Only addition was fresh basil at the very end. Delicious!

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